Harissa Turkey With Pomegranate Cous Cous

1. 1

   reheat the oven to 200C. In a roasting tray, lay the turkey escalopes out. Cover in the Harissa paste, some olive oil, salt and pepper, and bake in the oven for 15 minutes.

2. 2

   Meanwhile, in a mixing bowl, put boiling water over the couscous and cover for at least 5 minutes (or until the couscous is cooked). Add the pomegranate, coriander, dressing to the cooked couscous, season to taste, then set aside.

3. 3

   Remove the turkey from the oven, and serve with the couscous and a few generous tablespoons of Greek Yoghurt (optional)

* Per serving · 4 servings · Values may vary.

No additional tips available.