Minted turkey cous cous
Serves 4
Preparation time = 15 minutes (plus standing)
Cooking time = 5 minutes
Harissa is a fiery north African condiment popular in Tunisian and Moroccan cuisines so use sparingly unless you are sure your guests like things hot! Serve the cous cous as part of an al fresco buffet or with a green salad as a main course
Ingredients
500g/1lb 2oz British Turkey breast steaks, cut into 1cm/1/2in cubes
175g/6oz cous cous
2tbsp olive oil
2tsp ground cumin
1tsp ground ginger
1tsp paprika
75g/1oz pine nuts, lightly toasted
2 fresh figs, chopped
100g/4oz no soak dried apricots, chopped
Dressing:
2tbsp white wine vinegar
4tbsp light olive oil
1tbsp lemon juice
1tsp harissa paste
Pinch of sugar
1tbsp chopped fresh mint
Spring onion to garnish
Salt and black pepper
Method
Put the cous cous in a heatproof bowl and pour over boiling water to cover by 2cm/3/4inch. Set aside for 15 minutes until the grains of cous cous have swollen and absorbed the water. Fluff up the grains with a fork.
Heat the oil in a frying pan, add the turkey and stir-fry for 2-3 minutes. Add the cumin, ginger and paprika and cook for a further 2 minutes, stirring frequently. Remove from the heat and stir into the cous cous with the pine nuts, figs and apricots.
Whisk the dressing ingredients together and pour over the cous cous. Stir well and serve at once or leave to cool.
Tip: the pine nuts can be toasted under a grill or spread out on a baking sheet in a moderate oven. Once they start to colour watch them carefully as they will burn quickly burn and develop a bitter taste and if they are on a hot metal tray they will continue to toast after removing from the oven