Turkey Couscous Bowl with Curry Sauce & Shaved Almonds
with lamb's lettuce, honeyed carrots & lemon wedges- Gluten
- Tarwe
- Mosterd
- Amandelnoten
- Noten
- Mosterd
- Soja
- Lupine
- May contain traces of allergens
- Gluten
- Ei
- Gerst
- Kamut
- Khorasan (tarwe)
- Haver
- Pinda's
- Noten
- Sesamzaad
- Spelt
- Rogge
- Selderij
- Tarwe
- Zwaveldioxide en sulfiet
The turmeric plant grows beautiful flowers, but only the root is edible! Turmeric in Dutch is sometimes called "geelwortel", which means "yellow root".
Ingredients
75 g
Wholewheat couscous
(Contains: Mosterd, Soja, Lupine, May contain traces of allergens, Gluten, Tarwe)
100 g
Turkey breast pieces with tandoori-style spices
½ piece
Red onion
75 g
Sliced carrots
½ piece
Persian cucumber
20 g
Lamb's lettuce
¾ teaspoon
Ground turmeric
20 milliliters
Curry sauce
(Contains: Mosterd)
10 g
Shaved almonds
(Contains: Gluten, Ei, Gerst, Kamut, Khorasan (tarwe), Mosterd, Haver, Pinda's, Lupine, Noten, Sesamzaad, Spelt, Soja, Rogge, Selderij, Tarwe, Zwaveldioxide en sulfiet, May contain traces of allergens, Amandelnoten, Noten)
¼ piece
Lemon
Not included in your delivery
175 milliliters
Low sodium chicken stock
1 tablespoon
Olive oil
½ teaspoon
Honey [or plant-based alternative]
½ tablespoon
[Plant-based] mayonnaise
to taste
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Transfer the carrots to a deep frying pan and cover with a shallow layer of water.
- Cover with the lid, then bring to a boil and cook for 8 - 9 minutes.
- Drain the carrots and return to the pan. Drizzle with olive oil and then add the honey. Season to taste with salt and pepper.
- Fry for 1 - 2 minutes over medium-high heat.
- In the meantime, prepare the stock.
- Transfer the couscous to a bowl. Add the turmeric and the stock, then mix well to combine.
- Cover the bowl and set aside for 8 minutes, then fluff through the couscous with a fork.
- Drizzle with extra virgin olive oil as preferred and season to taste with salt and pepper.
- Slice the onion into half rings.
- Heat a drizzle of olive oil in a frying pan over medium-high heat. Fry the onion and the turkey for 5 - 6 minutes, or until done. Season to taste with salt and pepper.
- Meanwhile, dice the cucumber and quarter the lemon.
- In a small bowl, combine the curry sauce with the mayonnaise.
- Transfer the cucumber to the couscous and toss well to combine.
- Serve the lettuce on deep plates and arrange everything on top.
- Drizzle with the curry mayonnaise.
- Garnish with the shaved almonds and serve the lemon wedges alongside.
