Family: 20 min - turkey - Middle-Eastern - use EID: abrikozenstukjes
with eggplant, carrot, and labnehCalorieën
:
745 kcalEiwit
:
39.2g eiwitBereidingstijd
:
25 minutenDifficulty
:
MakkelijkFamilie
Allergenen:
- Tarwe
- Gluten
- Ei
- Melk (inclusief lactose)
- Mosterd
- Soja
- Kan sporen van allergenen bevatten
- Pinda's
- Noten
- Sesamzaad
- Selderij
Gemaakt in een fabriek waar eieren, melk, vis, pinda's, sesam, schaaldieren, soja, noten en tarwe worden verwerkt.
Ingredienten
Hoeveelheden
75 gram
Parelcouscous
(Bevat: Tarwe, Gluten Kan bevatten: Mosterd, Soja)
20 gram
Gedroogde abrikozenstukjes
(Kan bevatten: Soja, Pinda's, Noten, Sesamzaad)
1 stuk(s)
Kalkoenfilet
½ stuk(s)
Ui
½ stuk(s)
Aubergine
1 stuk(s)
Wortel
½ zakje(s)
Midden-Oosterse kruidenmix
20 gram
Labne
(Bevat: Ei, Melk (inclusief lactose))
¼ stuk(s)
Sinaasappel
5 gram
Verse bladpeterselie
(Kan bevatten: Selderij)
Zelf toevoegen
175 ml
Zoutarme kippenbouillon
1.5 el
Olijfolie
naar smaak
Peper en zout
Benodigdheden
•Koekenpan
•Hapjespan met deksel
•Kleine kom
Instructies
1
- 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.
2
- 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.
3
- 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.
4
- 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.
