- 2426 kj Energy
- 16g Fat Total
- 2g Saturated Fat
- 7g Fibre
- 39g Protein
- 56mg Cholesterol
- 319.79mg Sodium
- 12g Carbs (sugar)
- 65g Carbs (total)
Spiced turkey with date & almond couscousPrint Recipe
- 290g (1 1/2 cups) couscous
- 250ml (1 cup) boiling water
- 2 teaspoons ground coriander
- 3 teaspoons ground cumin
- 4 (about 125g each) turkey breast steaks
- 1 tablespoon olive oil
- 1/2 cup fresh continental parsley leaves
- 1 small red onion, halved, thinly sliced
- 60g (1/3 cup) finely chopped dried dates
- 45g (1/3 cup) coarsely chopped blanched almonds
- 2 tablespoons fresh orange juice
- Steamed green round beans, to serve
Place couscous in a large heatproof bowl. Pour over the water. Cover with plastic wrap. Set aside for 4 minutes or until the liquid is absorbed. Use a fork to separate the grains.
Combine coriander and 2 teaspoons of cumin in a bowl. Sprinkle over both sides of turkey. Heat half the oil in a large non-stick frying pan over high heat. Cook the turkey for 3 minutes each side or until golden and cooked through. Transfer to a plate.
Stir parsley, onion, date and almond into couscous. Whisk orange juice and remaining oil and cumin in a jug. Add to the couscous mixture. Season with salt and pepper. Toss to combine. Thickly slice turkey. Divide couscous, turkey and beans among serving plates.
With a twist: For Spiced Lamb with Apricot and Almond Couscous, swap dates for apricots. Replace the turkey with 500g lamb eye of loin (backstrap). Cook for 3-4 minutes each side for medium or until cooked to your liking.
Author: Chrissy Freer
Image credit: Steve Brown
Publication: Australian Good Taste