Sunday, June 24, 2012

Recipe: Harissa Turkey with Pomegranate Couscous and Tzatziki

This is something I quickly whipped up in my lunch break from work today. It's really quick to make (20 minutes), healthy, filling, and soooo tasty. I love harissa- if you are unsure as to what it is, it is a tunisian spice paste made mostly of chilli, but mixed with other ingredients like peppers, onions, carrots, and cumin. It can be varying levels of spiciness so finding the brand you like is important. My favourite is Bart's harissa paste, lots of flavour and not too spicy for me. All the main supermarkets sell it so you won't have a problem finding it- you'll find it in the "world" section in supermarkets (where you find a mishmash of things like miso paste and dolmades and various other cool ingredients).

Harissa Turkey, with pomegranate and coriander couscous and tzatziki
2 turkey breast escalopes
2 tsp Harissa paste
Drizzle of olive oil
Salt and pepper

Cous Cous
150g cous cous
180ml boiled water
Seeds from half a pomegranate
Large handful fresh coriander, chopped
2 tbsp balsamic salad dressing (pre-made or home-made)
Salt and pepper to taste

250g natural yoghurt
½ cucumber, grated
½ red onion, finely diced
1 tsp dried mint
1 tsp dried dill
1 tsp garlic paste (or vey finely chopped garlic)
Salt and pepper to taste

1. Preheat 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. 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. Meanwhile, Mix together all the tzatziki ingredients together in a bowl, and season to taste.
4. Remove the turkey from the oven, and serve with the couscous and a few generous tablespoons of tzatziki.


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