It’s almost Christmas and that usually means lots of turkey! Turkey is great protein choice for the festive season and for the rest of the year too. Not only is it low in saturated fat (if you avoid the skin) but it also contains zinc and vitamin B. This turkey escalope recipe will take you away from the traditional flavours we usually see this time of year.
Cooking Time: Approx 45 minutes (Overnight marinade required)
Makes 4 portions
Ingredients -For the Turkey
- 4 Turkey Escalopes (approx 115g each
- 1 Lemon – Zested & juiced
- 1 tsp Ras El Hanout
- 1 tsp Sumac
- 1 tbsp Olive Oil
- A pinch of Salt and Pepper to season
For the Cous Cous
- 200g Wholemeal Cous Cous
- 200ml Boiling Water
- 25g Pomegranate – Seeds removed
- 25g Red Onion – Finely diced
- 25g Preserved Lemons – Small diced pieces
- 25g Flat Leaf Parsley – Washed and chopped
- 25g Mint – Washed and chopped
- 12ml Lemon Juice
- 20ml Pomegranate Molasses
- 2 tsp Olive Oil
For the Tahini Yoghurt
- 320g Natual Yoghurt
- 75g Tahini
- 1tsp Lemon Juice
- Pinch of Salt
Marinade the turkey escalopes overnight in the fridge with the ras el hanout, lemon zest, juice from the lemon, sumac, a teaspoon of olive oil plus the salt and pepper.
Place the cous cous in a suitable bowl and mix in the olive oil. Add the boiling water and mix. Leave to stand for an hour and when the cous cous is soft, break it up with a fork.
Once the cous cous is soft mix in the lemon juice, chopped parsley and mint, pomegranate molasses (keep a little back for garnish) and the preserved lemon pieces.
Pre-heat a pan and seal the turkey escalopes. Then place them on a tray and finish in the oven for 6-7 minutes at 180c.
For the dressing, mix together the yoghurt, tahini, lemon juice and a pinch of salt.
Place the cous cous in a dish and top with the turkey, yoghurt dressing and drizzle with the remaining pomegranate molasses.