Moroccan Turkey With Cous Cous Recipe
With a huge array of ingredients this Moroccan turkey recipe is a great one to try if you want to try something a little different. With almost 3 of your 5 a day as well as being low calorie and low in fat this meal is something new to try!
- Recipe makes: 4 servings
- Prep time:
- Cook time: 1 hr 15 mins
- Calories: 464
- 2 garlic cloves
- 1 small onion
- 2 medium tomatoes
- 6 dried apricots
- 8 pitted prunes
- 454g turkey breast
- 1 tsp ground ginger
- 1 tsp whole cumin seeds
- 1 tsp paprika
- 1 tsp olive oil
- 10g cinnamon stick
- 240g tinned chick peas
- ½ pint chicken stock
- 400g cooked couscous
- 20g coriander leaves
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- Peel the garlic and onions. Then crush the garlic and chop the onions, tomatoes, apricots and prunes.
- If necessary, tie the turkey joint with fine string.
- Mix the crushed garlic with all the spices and spread over the joint. Leave for at least 15 minutes, so that the flavours can develop.
- Heat the olive oil in a large pan and brown the turkey joint on all sides.
- Remove the turkey, then add the onions to the pan and gently sauté for 5 minutes (or until softened).
- Add the cinnamon stick to the pan with the tomatoes and chickpeas and place the turkey joint on top.
- Pour over the stock and bring to the boil. Reduce the heat, cover with a lid and simmer gently for 30 minutes.
- Add the prunes and apricots to the pan and continue to cook for a further 30-40 minutes or until the turkey is thoroughly cooked.
- Discard string from turkey and remove the cinnamon stick. Arrange the turkey on top of the couscous and spoon the chickpea mixture around the joint and garnish with coriander.
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