1. Microwave broth for 3 or 4 minutes until piping hot. 
2. In a large bowl, mix couscous, ras-el-hanout*, oil, and lemon juice. Pour on hot broth, cover bowl with plastic wrap, and let rest for 10 minutes.
3. In the meantime, cut turkey and vegetables.
4. When couscous is tender and puffed and all broth is absorbed, add turkey and stir to fluff and cool couscous. 
5. Add vegetables, a generous sprinkling of pepper and a pinch of salt. Stir and serve. 
6. Refrigerate leftovers in airtight containers for lunches. 

*Good idea

Ras-el-hanout is a Moroccan spice blend whose recipe depends on who makes it. You can find it in the grocery store in the bottled spice section. Here is my own basic version. In a skillet, toast 15 mL (1 tbsp.) each of cumin, mustard, fennel and coriander seeds. When the seeds are highly fragrant and begin to hop in the pan, transfer them to a mortar, add 7.5 mL (½ tbsp.) each ground cinnamon and ginger, and crush all the spices to a fine powder to flavour the couscous. -Geneviève

Recipe from Les lunchs de Geneviève recipe book by Geneviève O ’Gleman, nutritionist (éditions La Semaine, 2012) www.lunchsante.ca

Photo credit: Sophie Carrière