Why wait for Christmas – get a taste for turkey now, Middle Eastern style.
Ingredients
- 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
Method
- Step 1Place 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.
- Step 2Combine 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.
- Step 3Stir 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.
Nutrition
2426 kj
Energy
16g
Fat Total
2g
Saturated Fat
7g
Fibre
39g
Protein
56mg
Cholesterol
319.79mg
Sodium
12g
Carbs (sugar)
65g
Carbs (total)
All nutrition values are per serve
Notes
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
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