Moroccan Turkey With Cranberry Couscous Recipe

Name: Moroccan Turkey With Cranberry Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons ground cumin; 1 teaspoon ground coriander; 3/4 teaspoon salt; 1/2 teaspoon ground ginger; 1/2 teaspoon garlic powder; 1/2 teaspoon dried oregano; 1/4 teaspoon ground cinnamon; 1/4 teaspoon black pepper; 2 (1 1/4 lb) skinless boneless turkey breast halves; cooking spray; 1 cup fresh orange juice; 1 cup dried cranberries; 1 tablespoon olive oil; 8 garlic cloves, sliced; 2/3 cup finely chopped onion; 2/3 cup finely chopped red bell pepper; 1 cup water; 2 teaspoons curry powder; 1 teaspoon salt; 1 (14 1/2 ounce) can reduced-sodium fat-free chicken broth; 2 cups uncooked couscous; 1/2 cup chopped fresh basil; 1/2 cup chopped fresh cilantro; 4 teaspoons grated lemon rind; 1/3 cup chopped peeled lemon, sections

Servings: persons

2 teaspoons ground cumin
1 teaspoon ground coriander
3/4 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon ground cinnamon
1/4 teaspoon black pepper
2 (1 1/4 lb) skinless boneless turkey breast halves
cooking spray
1 cup fresh orange juice
1 cup dried cranberries
1 tablespoon olive oil
8 garlic cloves, sliced
2/3 cup finely chopped onion
2/3 cup finely chopped red bell pepper
1 cup water
2 teaspoons curry powder
1 teaspoon salt
1 (14 1/2 ounce) can reduced-sodium fat-free chicken broth
2 cups uncooked couscous
1/2 cup chopped fresh basil
1/2 cup chopped fresh cilantro
4 teaspoons grated lemon rind
1/3 cup chopped peeled lemon, sections

1
Preheat oven to 400u00b0.
2
To prepare turkey, combine first 8 ingredients; rub over turkey. Place turkey on a broiler pan coated with cooking spray; insert a meat thermometer into thickest portion of a breast. Bake at 400u00b0 for 55 minutes or until thermometer registers 180u00b0. Let stand 10 minutes before slicing.
3
To prepare couscous, bring orange juice to a boil in a small saucepan while turkey bakes. Stir in cranberries. Remove from heat; let stand 30 minutes. Drain cranberries in a colander over a bowl, reserving juice.
4
Heat oil in a large saucepan over medium-high heat. Add sliced garlic; saute 1 minute. Add onion and bell pepper; saute 2 minutes. Stir in reserved juice, water, curry, 1 teaspoon salt, and broth; bring to a boil. Gradually stir in couscous; remove from heat. Cover and let stand 5 minutes.
5
Fluff couscous with a fork. Add cranberries, basil, cilantro, rind, and lemon sections, tossing gently to combine. Cut each turkey breast into 1/2-inch-thick slices. Serve turkey with couscous.

558

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 2 teaspoons ground cumin, 1 teaspoon ground coriander, 3/4 teaspoon salt, 1/2 teaspoon ground ginger, and more.

Yes, Moroccan Turkey With Cranberry Couscous falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Moroccan Turkey With Cranberry Couscous

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