“Tastes fantastic and good for you too. The fruity, herby couscous perfectly balances the steamed turkey, and any leftovers are delicious cold.”

Preparation Time: 15 minutes
Cooking Time: 30-35 minutes
Serves: 4

Per serving: 395kcals, 16.3g fat, 2.5g saturated fat

Ingredients:

250g small carrots thinly sliced
2 tbsp olive oil
Salt and freshly milled pepper
115g couscous
200 ml boiling chicken stock
freshly ground black pepper
2 shallots or 1 small onion very finely chopped
55g ready to eat dried apricots, roughly chopped
100g cooked peas
5 tbsp fresh parsley, chopped
3 tbsp extra virgin olive oil
juice and zest of 1 fresh lime
4 x 120g British turkey breast steaks
100ml chicken stock
100g rocket to serve

Method:

1. Pre heat the oven to 200°C/fan oven 180°C/ gas 6.  Tip carrots into a small baking tray, drizzle over the oil and season with a little salt and pepper, toss well. Place in oven and roast for 15-20 minutes, until soft and coloured nicely. Remove when tender and keep warm.


2. Meanwhile, tip the couscous into a bowl and pour on the boiling stock. Season well with pepper, add the finely chopped shallots or onions, apricots and cooked peas, then cover and leave for 20 minutes. Mix in the chopped parsley, olive oil and lime juice and zest, and then stir well.


3. Place the turkey steaks in an oven proof dish, season, then add the stock, cover tightly, then place in the oven for 15 minutes, or until cooked.


4. To serve, place the rocket onto 4 plates. Spoon over the couscous, cooked carrot shards and top with the steamed turkey steaks and serve.

© Phil Vickery March 2009