Christmas Turkey with Pistachio Quince Couscous December 16, 2013 By @entwellbeing Christmas Turkey with Pistachio Quince Couscous Serves: 8 Time to make: 30 minutes (Preparation) + 50 minutes (Cook) Ingredients 2 large turkey breast fillets (skinless) 1 cup Couscous 1 cup Boiling Water 1 Brown Onion (large, chopped) 1 Teaspoon Cumin (ground) 1 Teaspoon Coriander (ground) 50g Quince Paste (chopped) 1/3 cup Pistachio Kernels (unsalted, chopped) ¼ cup Continental Parsley (fresh and chopped) Olive oil spray Nutrition (per serve) Energy: 1645kJ Calories: 393cal Protein: 65g Fat: 5.5g – saturated 1g Carbohydrates: 18g – sugars: 0g Dietary Fibre: 1.5g Sodium: 0mg Instructions Preheat oven to 200°C fan forced. In a heatproof bowl, tip in couscous and pour over boiling water. Cover and set aside for 5 minutes or until liquid is absorbed, using a fork to separate the grains. Spray a frying pan lightly with olive oil and place over a medium heat. Caramelise onions and stir for 5 minutes, adding cumin and coriander, stirring for 1 minute. Add the onion mixture, quince paste, pistachio and parsley to the couscous and combine well. Season with a pinch of salt and pepper. On a clean working surface, place the turkey, breast-side down and open out the tenderloin so each breast lies flat. Spoon stuffing along the breast fold and enclose filling. Use non-waxed kitchen string to tie breasts at 2cm intervals. In a roasting pan, lightly spray with olive oil and roast turkey breasts for 35-40 minutes or until golden. Cover with foil and set aside for 15 minutes to rest. To serve, remove string and thinly slice the turkey across the grain.