Spiced British turkey with a warm couscous salad
Fat Per Portion: 2.8g
Preparation Time: 10 minutes plus 30 minutes marianting time
Cooking Time: 10 minutes
Ingredients
1 ½ tsp. ground cumin
1 ½ tsp. ground coriander
1-2 tsp. chilli powder
1 tsp. grated lemon rind
2 tbsp freshly chopped mint
300ml / ½ pint low fat natural yoghurt
4 tbsp lemon juice
300g / 10oz cooked diced turkey meat
225g / 8oz couscous
few saffron strands
6 spring onions, trimmed and chopped
50g / 2oz dried cranberries or raisins
100g / 4oz cherry tomatoes, halved
lime wedges and mint sprigs to garnish
Method
1. Blend together the spices, lemon rind and mint then stir into the yoghurt with the lemon juice. Place the turkey meat in a shallow dish, pour over the marinade, cover and leave to marinate for at least 30 minutes, stirring occasionally.
2. Place the couscous with the saffron strands in a large bowl and cover with boiling water. Stir, then cover and leave for 5 minutes. Place in the top of the steamer which is lined with muslin or clean cloth, add the spring onions and cranberries or raisins.
3. Steam, stirring with a fork for 10 minutes or until the grains are separated and fluffy. Place in a warm serving bowl.
4. Stir the halved cherry tomatoes into the turkey, then spoon on top of the warm couscous and serve garnished with lime wedges and mint sprigs.