Baked Turkey with Whole Wheat Couscous and Roasted Peppers

This combination is based on the need for essential amino acids from turkey meat, a protein source with low caloric density and high tryptophan content, a serotonin precursor. Choosing whole grain couscous instead of refined ensures an intake of insoluble fiber and B-complex vitamins, essential for cellular energy metabolism. Roasted peppers are not just a flavor element but also a concentrated source of lycopene and vitamin C, which facilitate the bioavailability of nutrients from the rest of the dish. Using extra virgin olive oil brings monounsaturated fatty acids, recognized in scientific literature for their protective effect on the cardiovascular system and their role in reducing postprandial inflammation.