Family: 20 min - turkey - Middle-Eastern - use EID: abrikozenstukjes

Name: Family: 20 min - turkey - Middle-Eastern - use EID: abrikozenstukjes with eggplant, carrot, and labneh
Total time: 25 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 150 gram Parelcouscous; 40 gram Gedroogde abrikozenstukjes; 2 stuk(s) Kalkoenfilet; 1 stuk(s) Ui; 1 stuk(s) Aubergine; 1 stuk(s) Wortel; 1 zakje(s) Midden-Oosterse kruidenmix; 40 gram Labne; ½ stuk(s) Handsinaasappel; 10 gram Verse bladpeterselie; 350 ml Zoutarme kippenbouillon; 3 el Olijfolie; naar smaak Peper en zout

with eggplant, carrot, and labneh

Bestel soortgelijke recepten voor € 3,10 per portie

Labels:

Familie

Allergenen :

Tarwe

•Ei

•Melk (inclusief lactose)

Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen

Bereidingstijd25 minuten

oventijd25 minuten

NiveauMakkelijk

Ingredienten

Hoeveelheden

75 gram

Parelcouscous

(Bevat: Tarwe Kan bevatten: Ei, Mosterd, Soja, Lupine)

20 gram

Gedroogde abrikozenstukjes

(Kan bevatten: Pinda's, Noten, Sesamzaad, Soja)

1 stuk(s)

Kalkoenfilet

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)

Handsinaasappel

5 gram

Verse bladpeterselie

(Kan bevatten: Selderij)

Zelf toevoegen

175 ml

Zoutarme kippenbouillon

1.5 el

Olijfolie

naar smaak

Peper en zout

Voedingswaarden

Energie (kJ)3123 kJ

Energie (kcal)746 kcal

Vetten26 g

waarvan verzadigd4.3 g

Koolhydraten84.4 g

waarvan suikers28.6 g

Vezels15.3 g

Eiwitten39.4 g

Zout1.4 g

Benodigdheden

•Koekenpan

•Hapjespan met deksel

•Kleine kom

Instructies

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.