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Turkey & Broccoli Couscous with Red Pepper Harissa
The influence of North African cooking is the use of couscous and harissa, a hot sauce from Tunisia that can be wildly spicy. Our version has been tamed a bit, but feel free to increase the cayenne as you see fit.
    Harissa:
  • 2 garlic cloves, peeled
  • 2 jars (4 ounces each) roasted red peppers, drained
  • 1/8 teaspoon cayenne pepper
  • 1 teaspoon olive oil

    Couscous:
  • 1 cup canned chicken broth diluted with 1 cup water, or 2 cups homemade chicken broth
  • 3/4 teaspoon cumin
  • 3/4 teaspoon ground ginger
  • 3/4 teaspoon turmeric
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon paprika
  • 1/8 teaspoon black pepper
  • 1 pound butternut squash--peeled, seeded, and cut into 1-inch chunks
  • 1 pound skinless turkey breast, cut into 2-inch chunks
  • 1 large carrot, thinly sliced
  • 2 cups small broccoli florets
  • 2/3 cup couscous
  • 1-1/3 cups boiling water
  • 1 tablespoon fresh lemon juice

1. To make the harissa: In small saucepan of boiling water, blanch garlic 3 minutes. In a food processor, combine blanched garlic, roasted red peppers, cayenne and olive oil. Process to a smooth puree.

2.To make the couscous: In large saucepan, combine diluted broth, cumin, ginger, turmeric, coriander, paprika and black pepper. Bring broth to a boil over medium heat; then reduce to a simmer, cover and cook 5 minutes to blend flavors.

3. Stir in squash and cook, uncovered, for 2 minutes. Stir in turkey and carrot, and cook until turkey is almost cooked through, about 3 minutes. Add broccoli and cook until tender, about 3 minutes.

4. Meanwhile, place couscous in large heatproof bowl and pour boiling water on top. Cover and let sit until water has been absorbed and couscous is tender, about 4 minutes.

5. Reserving broth in pan, transfer vegetables and turkey with a slotted spoon to a serving platter. Arrange turkey and vegetables around outside of platter, leaving a well in center. Spoon couscous into center of platter.

6. Bring broth in saucepan back to a simmer and stir in harissa and lemon juice. Spoon some of harissa-enriched broth over couscous, turkey and vegetables, and pass remainder separately.


Nutritional Information
Per serving: 354 calories, 3g total fat, 0.4g saturated fat, 1g monounsaturated fat, 0.5g polyunsaturated fat, 3.1g dietary fiber, 37g protein, 46g carbohydrate, 70mg cholesterol, 343mg sodium.
Good source of: beta-carotene, iron, potassium, selenium, vitamin B6, vitamin C.


Date Published: 09/19/2005 > Printer-friendly Version
Servings
4

Prep Time
30