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Athena Russell's Moroccan Turkey on Almond Couscous

Athena Russell's Moroccan Turkey on Almond CouscousThis apricot glazed whole roasted turkey, infused with fresh sage butter, will do you and your holiday table proud.

Recipe Ingredients:

1 (7.6-ounce) box wheat couscous
2 teaspoons olive oil
4 (4-ounce) Honeysuckle White® Turkey Breast Cutlets
2 cups chopped eggplant
2 cups coarsely chopped tomatoes
1 cup low-sodium, reduced-fat chicken broth
12 dried apricot halves, chopped
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon crushed red pepper flakes
1 cup orange segments
2 tablespoons slivered almonds

Cooking Directions:

  1. Cook couscous according to package directions. Remove from heat; keep warm.
  2. In large skillet, heat oil; add turkey. Cook over medium-high heat until browned on all sides and juices run clear, about 8 minutes. Remove turkey from skillet; set aside.
  3. In same skillet, combine eggplant, tomatoes, broth, apricots, cumin, cinnamon and red pepper flakes; bring to a boil. Reduce heat to low; simmer, uncovered, about 10 minutes or until eggplant softens.
  4. Return turkey to skillet. Add orange segments; cook about 3 minutes or until turkey is heated through.
  5. Spoon warm couscous onto serving platter. Sprinkle with almonds. Top with cooked turkey breasts; surround with vegetable mixture.

Makes 4 servings.

Recipe and photograph provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.