Tunisian-Spiced Turkey with Garlic Couscous and Harissa Gravy
This spicy entrée is a departure from the usual holiday turkey. It's cooked breast-side-down for 45 minutes, then flipped to finish cooking; this unusual procedure helps keep the breast meat moist. Prepare the spice paste for the turkey and the yogurt mixture for the gravy up to a day ahead; store separately in the refrigerator. Use 1 teaspoon crushed red pepper in the gravy if you prefer mild heat.
Recipe by Cooking Light December 2003
Gallery
Credit:
Photography: Randy Mayor; Styling: Melanie J. Clarke
Recipe Summary
Ingredients
Directions
Nutrition Facts
Per Serving:
521 calories; calories from fat 24%; fat 13.7g; saturated fat 4g; mono fat 4.6g; poly fat 3.2g; protein 57.8g; carbohydrates 38.1g; fiber 3.2g; cholesterol 132mg; iron 4.4mg; sodium 771mg; calcium 105mg.