Moroccan Spiced Turkey and Zucchini Skillet with Apricots

This one-pan dinner draws on the sweet-savory flavor profile beloved across North African cooking, pairing warmly spiced ground turkey with tender grated zucchini and chewy bits of dried apricot. Ras el hanout — a fragrant Moroccan spice blend of cinnamon, cumin, coriander, ginger and more — turns everyday ground turkey into something special, while a squeeze of lemon and a scatter of fresh herbs at the end keep things bright and balanced. Built with Mediterranean diet principles in mind, this skillet leans on lean poultry instead of red meat, loads up on vegetables via grated zucchini, and finishes with a drizzle of extra virgin olive oil and toasted almonds for healthy fats. It comes together in a single pan in about 20 minutes, making it an easy way to bring bold, warming spices and wholesome ingredients to your weeknight table. Serve it over fluffy couscous, warm whole-grain flatbread, or a bed of cauliflower rice for a lighter option. Leftovers reheat beautifully, making this a great make-ahead lunch too.</long_description> <parameter name="meta_description">A 20-minute Moroccan-spiced turkey and zucchini skillet with sweet apricots, ras el hanout, and olive oil — a quick Mediterranean diet dinner.

Ingredients

• 2 tablespoonextra virgin olive oil
• 1 mediumyellow onion, finely chopped
• 3 clovegarlic, minced
• 1 poundground turkey, lean, 93% or leaner
• 2 tablespoonRas el hanout
• 0.25 teaspoonground cinnamon
• 2 mediumzucchini, grated and squeezed of excess liquid
• 0.5 cupdried apricots, chopped
• 0.5 cupdiced tomatoes, canned, drained
• 0.75 teaspoonsea salt
• 0.25 teaspoonblack pepper
• 1 wholelemon, juiced
• 0.25 cupfresh cilantro, chopped, for garnish
• 0.25 cupsliced almonds, toasted
• 2 cupCooked couscous, for serving, optional

Method

1. Grate the zucchini on the large holes of a box grater, then place in a clean kitchen towel or colander and squeeze out as much excess liquid as possible.
2. Finely chop the onion and mince the garlic. Chop the dried apricots and chop the cilantro for garnish.
3. Toast the sliced almonds in a small dry skillet over medium heat, shaking often, until fragrant and golden, about 3 minutes. Set aside. 3:00
4. Heat the olive oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until softened, about 3 minutes. 3:00
5. Add the garlic and cook, stirring, until fragrant, about 30 seconds. 0:30
6. Add the ground turkey, breaking it up with a spoon, and cook until browned and mostly cooked through, about 5 minutes. 5:00
7. Stir in the ras el hanout, cinnamon, salt, and black pepper, coating the turkey evenly in the spices.
8. Add the grated zucchini, chopped apricots, and diced tomatoes to the skillet. Stir to combine and cook until the zucchini softens and everything is heated through, about 5 minutes. 5:00
9. Remove the skillet from the heat and stir in the fresh lemon juice. Taste and adjust salt and pepper if needed.
10. Spoon the skillet mixture over cooked couscous if desired, and top with toasted almonds and chopped cilantro before serving.