Name: Moroccan turkey couscous
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 500 gram turkey tenderloins, cut into 2cm pieces; 2 tablespoon vegetable or olive oil; 1 tablespoon moroccan spice mix; 500 gram kumara, cut into 1.5cm pieces; 1 medium red onion, thinly sliced; 1/3 cup dried sweetened cranberries; 1 cup couscous; 1 cup boiling chicken stock; 150 gram green beans, trimmed, halved, steamed; 1/3 cup chopped coriander; lemon wedges, to serve

Moroccan turkey couscous

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Serves 4

Prep

15M

Cook

20M

Total

35M

Ingredients

500 gram turkey tenderloins, cut into 2cm pieces

2 tablespoon vegetable or olive oil

1 tablespoon moroccan spice mix

500 gram kumara, cut into 1.5cm pieces

1 medium red onion, thinly sliced

1/3 cup dried sweetened cranberries

1 cup couscous

1 cup boiling chicken stock

150 gram green beans, trimmed, halved, steamed

1/3 cup chopped coriander

lemon wedges, to serve

Method

1.Preheat oven to 200°C/180°C fan forced. Combine turkey, half the oil and spice mix in a medium roasting pan; toss to coat. Add kumara and onion. Drizzle with remaining oil. Bake for 20 minutes or until golden and cooked. Remove turkey mixture from oven.

2.Stir cranberries, couscous and boiling stock into turkey mixture; mix well. Cover tightly with foil; stand for 5 minutes or until liquid is absorbed.

3.Using a fork, fluff and separate grains. Stir beans and coriander into couscous. Season with salt. Spoon into serving bowls. Serve with lemon wedges.

Serve sprinkled with a little crumbled feta. Use chicken breast fillets instead of turkey.
Note

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