Moroccan Flavoured Turkey And Vegetables With Couscous (RECIPE)

Turkey cutlets are imbued with Moroccan flavours and are best served steaming over Israeli couscous in this seductive and warming winter dish.

Moroccan Turkey

250 ml (1 cup) Israeli or traditional couscous

5 ml (1 tsp) paprika, divided

5 ml (1 tsp) ground cumin, divided

5 ml (1 tsp) each sea salt and fresh cracked pepper, divided

30 ml (2 tbsp) olive oil, divided

4 turkey cutlets

1 small onion, peeled and sliced

2 carrots, peeled and sliced

1/2 fennel bulb, sliced

125 ml (1/2 cup) chopped dried apricots

125 ml (1/2 cup) pitted olives, halved

125 ml (1/2 cup) orange juice

125 ml (1/2 cup) turkey or chicken broth

50 ml (1/4 cup) fresh chopped parsley

Cook couscous according to package directions.

In a resealable bag, combine turkey with 2 ml (1/2 tsp) each of the paprika, cumin, salt and pepper and half of the oil. Marinate for at least 30 minutes and up to 1 day.

In a large, non-stick skillet, heat remaining oil over medium-high heat. Brown turkey on both sides and transfer to a plate (it will not be cooked through).

Cook onion until tender, about 5 minutes. Stir in carrots, fennel and remaining paprika, cumin, salt and pepper and cook for 3 minutes. Sprinkle with apricots and olives, pour in orange juice and broth, scraping up any brown bits from the bottom of the pan. Nestle turkey into vegetables, reduce heat to medium-low to maintain a simmer, cover and cook until turkey is cooked through and vegetables are tender-crisp, about 15 minutes. Sprinkle with parsley and serve over couscous.

Makes 4 servings.

Nutritional information per serving: 440 calories; 34 g protein; 12 g total fat (2 g saturated fat); 48 g carbohydrate; 6 g fibre; 45 mg cholesterol; 870 mg sodium.

Source: Ontario Turkey.

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