Spice-rubbed turkey breast combines with a colorful pilaf-like side of couscous studded with orange-soaked cranberries.
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
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
How to Make It
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.
Positively delicious. I actually made this with chicken breasts since that's what I had in the house, and it worked great. Otherwise I followed the recipe to the letter and was thrilled with the result! So many excellent flavors working together, and though there were a lot of steps, it was a fairly simple recipe.
I'm only rating the couscous, for I made it last night with the "Sauteed Sole with Brown Butter and Capers" recipe. The couscous was terrific. I didn't have a need for 10 servings of couscous, so I reduced the recipe in half, which was more than sufficient for my family.
Great, company-appropriate meal! Only changes were that I omitted the basil, and after adding the spice rub to the meat I replaced the skin to baste the turkey during roasting. Just removed it before serving. The couscous was fabulous!!! Several steps involved, but my 10-year-old made most of it on his own, so it wasn't complicated. Do not leave out the lemon or the rind! (and I almost never have lemon outside dessert or seafood dishes!) I served it with steamed baby green beans. I will definitely prepare this again. I'm writing this in mid-july, and it didn't seem at all strange to have a lovely turkey dinner prepared this way. Even if cinnamon on your turkey is a bit of a stretch, make the couscous. It is completely amazing.