Moroccan Turkey with Cranberry Couscous

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

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Nutritional Information

Amount per serving
  • Calories: 339
  • Calories from fat: 7%
  • Fat: 2.8g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 0.5g
  • Protein: 33.8g
  • Carbohydrate: 42.7g
  • Fiber: 3.9g
  • Cholesterol: 70mg
  • Iron: 2.5mg
  • Sodium: 548mg
  • Calcium: 49mg

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

  1. Preheat oven to 400°.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
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