Moroccan Turkey with Cranberry Couscous |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Spice-rubbed turkey breast combines with a colorful pilaf-like side of couscous studded with orange-soaked cranberries. Ingredients:
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 |
1/2 cup chopped fresh basil |
1/2 cup chopped fresh cilantro |
4 teaspoons grated lemon rind |
1/3 cup chopped peeled lemon sections |
Directions:
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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