Ingredients

• 200 g lean ground turkey — crumbled
• 80 g wholewheat couscous — dry
• 150 g zucchini — finely diced
• 60 g carrot — finely grated
• 250 ml low sodium chicken broth — warm
• 5 ml extra virgin olive oil — for sautéing
• 2 g dried italian herb mix — crushed
• 1 pinch salt — fine optional

Instructions

1. In a wide nonstick skillet, heat the olive oil over low-medium heat. Add the ground turkey and cook for 4–5 minutes, breaking it into small pieces, until it just turns white with no pink remaining but is not browned (to keep smells and stronger flavors minimal).
2. Stir in the finely diced zucchini and grated carrot and cook for 2–3 minutes on low-medium heat until the vegetables soften and release some moisture, stirring gently to avoid browning.
3. Sprinkle in the dried Italian herb mix and optional salt, then pour in the warm low sodium chicken broth. Bring to a gentle simmer over medium heat.
4. Once the liquid is lightly bubbling, stir in the dry wholewheat couscous, making sure it is evenly distributed. Turn the heat to low, cover the skillet with a lid, and cook for 5 minutes.
5. Turn off the heat and let the skillet sit covered for another 3–5 minutes to allow the couscous to fully absorb the broth and become very soft. Fluff gently with a fork, breaking up any clumps of turkey and couscous.
6. Taste and adjust seasoning very lightly if needed. Serve warm in small bowls, letting it cool slightly before eating, as lukewarm food is often better tolerated during nausea.