Author Notes
This is something I quickly whipped up in my lunch break from work today. It's really quick to make (20 minutes), healthy, filling, and soooo tasty. I love harissa- if you are unsure as to what it is, it is a tunisian spice paste made mostly of chilli, but mixed with other ingredients like peppers, onions, carrots, and cumin. It can be varying levels of spiciness so finding the brand you like is important. My favourite is Bart's harissa paste, lots of flavour and not too spicy for me. The sweetness of the pomegranate really turns this dish from ordinary to spectacular!! Plus it's an interesting alternative turkey recipe to make for the festive season. —Chef_Mel
Ingredients
- Turkey
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2
turkey breast escalopes
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2 tablespoons
Harissa paste
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1 splash
olive oil
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1 pinch
salt and pepper
- Pomegranate Cous Cous
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1 cup
cous cous (uncooked)
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1- 1.5 cups
boiling water
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1
Pomegranate (seeds from)
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1 large handfuls
fresh cilantro (chopped)
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2 tablespoons
balsamic vinegar
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1 pinch
salt and pepper
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4 tablespoons
Greek Yoghurt (option: garnish)
Directions
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reheat the oven to 200C. In a roasting tray, lay the turkey escalopes out. Cover in the Harissa paste, some olive oil, salt and pepper, and bake in the oven for 15 minutes.
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Meanwhile, in a mixing bowl, put boiling water over the couscous and cover for at least 5 minutes (or until the couscous is cooked). Add the pomegranate, coriander, dressing to the cooked couscous, season to taste, then set aside.
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Remove the turkey from the oven, and serve with the couscous and a few generous tablespoons of Greek Yoghurt (optional)
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