Moroccan Turkey with Cranberry Couscous

Moroccan Turkey with Cranberry Couscous Recipe
Photo: Karry Hosford
Spice-rubbed turkey breast combines with a colorful pilaf-like side of couscous studded with orange-soaked cranberries.

Yield:

10 servings (serving size: 3 ounces turkey and about 3/4 cup couscous)

Recipe from

Cooking Light

Nutritional Information

Calories 339
Caloriesfromfat 7 %
Fat 2.8 g
Satfat 0.5 g
Monofat 1.2 g
Polyfat 0.5 g
Protein 33.8 g
Carbohydrate 42.7 g
Fiber 3.9 g
Cholesterol 70 mg
Iron 2.5 mg
Sodium 548 mg
Calcium 49 mg

Ingredients

Turkey:
2 teaspoons ground cumin
1 teaspoon ground coriander seeds
3/4 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon ground cinnamon
1/4 teaspoon black pepper
2 (1 1/4-pound) skinless, boneless turkey breast halves
Cooking spray
Couscous:
1 cup fresh orange juice
1 cup dried cranberries
1 tablespoon olive oil
8 garlic cloves, sliced
2/3 cup finely chopped onion
2/3 cup finely chopped red bell pepper
1 cup water
2 teaspoons curry powder
1 teaspoon salt
1 (14 1/2-ounce) can fat-free, less-sodium chicken broth
2 cups uncooked couscous
1/2 cup chopped fresh basil
1/2 cup chopped fresh cilantro
4 teaspoons grated lemon rind
1/3 cup chopped peeled lemon sections

Preparation

Preheat oven to 400°.

To prepare turkey, combine first 8 ingredients; rub over turkey. Place turkey on a broiler pan coated with cooking spray; insert a meat thermometer into thickest portion of a breast. Bake at 400° for 55 minutes or until thermometer registers 180°. Let stand 10 minutes before slicing.

To prepare couscous, bring orange juice to a boil in a small saucepan while turkey bakes. Stir in cranberries. Remove from heat; let stand 30 minutes. Drain cranberries in a colander over a bowl, reserving juice.

Heat oil in a large saucepan over medium-high heat. Add sliced garlic; saute 1 minute. Add onion and bell pepper; sauté 2 minutes. Stir in reserved juice, water, curry, 1 teaspoon salt, and broth; bring to a boil. Gradually stir in couscous; remove from heat. Cover and let stand 5 minutes.

Fluff couscous with a fork. Add cranberries, basil, cilantro, rind, and lemon sections, tossing gently to combine. Cut each turkey breast into 1/2-inch-thick slices. Serve turkey with couscous.

Note:

December 2002
My Notes

Only you will be able to view, print, and edit this note.

Add Note