Sweet orange turkey giant couscous
with eggplant, carrot, and labneh
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
75 g
Giant couscous
(Contains Wheat May be present Egg, Mustard, Soy, Lupin)
20 g
Dried apricot pieces
(May be present Peanuts, Tree nuts, Sesame, Soy)
1 piece
Turkey breast
½ piece
Onion
½ piece
Eggplant
1 piece
Carrot
½ sachet(s)
Middle Eastern spice mix
20 g
Labneh
(Contains Egg, Milk)
¼ piece
Easy peel orange
5 g
Fresh flat leaf parsley
(May be present Celery)
Not included in your delivery
175 milliliters
Low sodium chicken stock
1.5 tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Heat a drizzle of olive oil in a deep frying pan over medium-high heat and fry the turkey breast with half of the Middle-Eastern spices, for 2 - 3 minutes.
- Remove the turkey from the pan and set aside until later use. Keep the pan for the next step.
- Meanwhile, slice the eggplant into rounds of no more than 1cm thickness.
- Heat a drizzle of olive oil in a frying pan over medium-high heat and fry the eggplant for 5 - 6 minutes per side (see Tip). Season to taste with salt and pepper.
Tip: if you are cooking for more than two people, use more pans as necessary.
- Prepare the stock.
- Chop the onion into half rings and the carrot into thin crescents.
- Reheat the deep frying pan from before and add the onion, carrot, apricot pieces, giant couscous and stock along with the rest of the Middle-Eastern spices. Stir to combine and cook the dish, covered, for 12 - 14 minutes over medium heat.
- Add the turkey on top of the couscous for the last 10 - 12 minutes.
- Zest and juice the orange and add 1 tbsp of the juice per person to the deep frying pan with couscous.
- Finely chop the flatleaf parsley.
- In a small bowl, combine the labneh with 1/2 tsp water per person, half of the flatleaf parsley and orange zest to taste. Season with salt and pepper.
Did you know... parsley is very high in iron; per gram it contains three times as much as steak, which means even the relatively small amount of parsley in this recipe contributes to a healthy iron intake.
- Season the giant couscous with salt and pepper and serve on deep plates.
- Top with the fried eggplant and the turkey.
- Garnish with the rest of the flatleaf parsley and drizzle over the labneh sauce.