Add the couscous to a medium size mixing bowl and season with ½ teaspoon of salt and a couple cracks of pepper. Bring 1 cup of water to a boil and pour it over the couscous. Give it a good stir and immediately cover the bowl with plastic wrap or tin foil. While the couscous is soaking for 7 minutes, prep the rest of the ingredients for the salad. Remove the plastic wrap and use a fork to thoroughly fluff the couscous. Add the almonds, next 8 ingredients, ¼ teaspoon of salt, a couple cracks of pepper, and 2 tablespoons of olive oil. Mix well and check for seasoning, it may need some more lemon juice. Set aside.

Add the ground turkey to a large mixing bowl along with the cumin, next 6 ingredients, 2 teaspoons of salt, and a few cracks of pepper. Mix very well using your hands. Wet your hands slightly and form the mixture into small kebabs that are about 2 inches long and one inch wide, place them on a platter or tray. Once all the kebabs are formed, pre-heat a large pan, preferably cast iron, over medium heat for 2 minutes with 2 teaspoons of olive oil. Cook the kebabs for 5 minutes on the first side, you may need a spatula to help loosen them when you go to flip, and cook for another 5 minutes on the other side. Don’t overcrowd the pan, work in batches, that way the kebabs will get nice and crusty.

For the carrots, use the same pan you just cooked the kebabs in, add 2 teaspoons of oil and set the pan over medium heat. Add the smashed garlic, thyme, and cook for 30 seconds. Add the orange juice, next 3 ingredients, and stir so the honey melts. Add the carrots to the pan along with ½ teaspoon of salt and a couple cracks of pepper, mix well so the carrots are coated in the honey mixture. Cook uncovered for 10-12 minutes until the orange juice has evaporated and the honey starts to caramelize, making sure not to burn the honey. If the pans runs out of liquid and the carrots are not cooked through yet, add a splash more orange juice. Turn the heat off and add the parsley, mix and set aside.

Arrange your meal containers with a few of the kebabs, some couscous, and some carrots, enjoy! Everything will keep in the fridge for 5 days and the kebabs and carrots can be frozen for 2-3 months. When time to re-heat, wrap the container in foil and place in a 400 F oven for 10-12 minutes. If using the microwave, cover the container with a wet paper towel.