Moroccan Turkey With Cranberry Couscous
- Ready In:
- 1hr 20mins
- Ingredients:
- 25
- Serves:
-
10
ingredients
- 9.85 ml ground cumin
- 4.92 ml ground coriander
- 3.69 ml salt
- 2.46 ml ground ginger
- 2.46 ml garlic powder
- 2.46 ml dried oregano
- 1.23 ml ground cinnamon
- 1.23 ml black pepper
- 2 (1133.98 g) skinless boneless turkey breast halves
- cooking spray
- 236.59 ml fresh orange juice
- 236.59 ml dried cranberries
- 14.79 ml olive oil
- 8 garlic cloves, sliced
- 157.80 ml finely chopped onion
- 157.80 ml finely chopped red bell pepper
- 236.59 ml water
- 9.85 ml curry powder
- 4.92 ml salt
- 411.06 g can reduced-sodium fat-free chicken broth
- 473.18 ml uncooked couscous
- 118.29 ml chopped fresh basil
- 118.29 ml chopped fresh cilantro
- 19.71 ml grated lemon rind
- 78.78 ml chopped peeled lemon, sections
directions
- Preheat oven to 400°.
- 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 400° for 55 minutes or until thermometer registers 180°. Let stand 10 minutes before slicing.
- 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.
- Heat oil in a large saucepan over medium-high heat. Add sliced garlic; saute 1 minute. Add onion and bell pepper; sauté 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.
- 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.
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