In a small sauce pot, bring 1¼ cups lightly salted water to a boil. Add the couscous, reduce to a simmer, cover, and cook until the couscous is tender and the water is absorbed, 15 to 17 minutes.
While the couscous cooks, prepare the keema.

• Peel and thinly slice the shallots.
• Finely chop, press, or grate enough garlic to measure 1 teaspoon.
• Cut off a small corner of the ground turkey packaging and drain off any excess liquid. Transfer to a plate and pat dry with a paper towel.

In a large frying pan over medium heat, warm 1 tablespoon oil until hot but not smoking. Add the shallots and garlic, season with salt, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Add the turkey and keema spice blend, season with salt and pepper, and cook, stirring to break up the meat, until beginning to brown, 5 to 7 minutes.
Add the tomatoes and ½ cup water and cook, stirring occasionally, until the liquid thickens, 3 to 5 minutes. Stir in the peas and cook until heated through, about 1 minute.
While the keema cooks, prepare the cucumber raita.

• Trim the ends from the cucumber; thinly slice the cucumber crosswise.
• Strip the mint leaves from the stems; coarsely chop the leaves.
• Juice half the lime; cut half into wedges for garnish.

In a small bowl, stir together the yogurt, cucumber, mint, and lime juice. Season to taste with salt.

Transfer the keema, couscous, and raita to individual plates. Garnish with the lime wedges.