Variety is the spice of life or so the saying goes. I like to try new recipes and shake up our menu to keep things from getting boring. When I saw this recipe I just had to try it because it was so unusual. The recipe called for boneless skinless turkey breast but I had a bone in and it worked well. Hubby Tom and I are split on the final outcome. I thought the turkey breast had tons of flavor with a rub containing cumin, coriander,oregano, garlic and black pepper. He thought it was a little boring. Well truth be told he likes dark meat and I like white meat so turkey breast is not on the top of his list to begin with. I have made better turkey breast recipes so I won’t be repeating this one any time soon. However the side dish was a different story!
What we both agreed on is that the Cranberry Couscous side dish is the best couscous we have ever had! If you like couscous and cranberries then you owe it to yourself to try this recipe. It is a keeper! The flavor begins by soaking dried cranberries in orange juice, (fresh squeezed? no - I used store bought) the cranberries become very soft and infused with a slight orange flavor. Fresh garlic, red bell pepper and onion are cooked until soft, then chicken broth, left over orange juice and curry powder are added and the mix is brought to a boil. The couscous (I use whole wheat) goes in and sits for 5 minutes. The finale requires stirring in fresh basil, cilantro, lemon zest and just a little bit of chopped fresh lemon sections creating a beautiful, slightly sweet, slightly citrus infused couscous with plump cranberries. This dish comes together quickly once you start. It does require chopping a little of this and that so prep all of the ingredients before you begin. This will be my go to couscous recipe from now on! Even if you choose not to make the turkey breast, please make the couscous!
It makes for such a pretty presentation and would be a nice holiday side dish!
Moroccan Turkey with Cranberry Couscous
- 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
- 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 (I used whole wheat)
- 1/2 cup chopped fresh basil (I only had dried and used 2 TBLS)
- 1/2 cup chopped fresh cilantro
- 4 teaspoons grated lemon rind
- 1/3 cup chopped peeled lemon sections
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.
Yield: 10 servings (serving size: 3 ounces turkey and about 3/4 cup couscous)
CALORIES 339 (7% from fat); FAT 2.8g (sat 0.5g,mono 1.2g,poly 0.5g); IRON 2.5mg; CHOLESTEROL 70mg; CALCIUM 49mg; CARBOHYDRATE 42.7g; SODIUM 548mg; PROTEIN 33.8g; FIBER 3.9g
Old WWP 6 / WWPP 8
Adapted From Cooking Light, DECEMBER 2002
Thank you for all the helpful ideas on how to ship cookies! With your help I am sure I will become proficient at it!
Yesterday was a sad day as I had the last hair cut from my favorite hairdresser for the past 18 years! We vowed to stay in contact and I will see her once a year when she comes back to CA to visit. I hope to travel to Vermont to visit her as well.
Son David just sat down next to me and told me he likes chicken! I think he is hinting that he wants a chicken meal soon. If he had it his way, we would mostly eat chicken and ground beef!
Please Leave Me A Comment
Do you like couscous?