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Christmas Turkey with Pistachio Quince Couscous

christmas-turkey-picture

Christmas Turkey with Pistachio Quince Couscous

Serves: 8
Time to make:
30 minutes (Preparation) + 50 minutes (Cook)

 Christmas-Turkey-with-Pistachio-Quince-Couscous

 

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

  1. Preheat oven to 200°C fan forced.
  2. 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.
  3. Spray a frying pan lightly with olive oil and place over a medium heat.
  4. Caramelise onions and stir for 5 minutes, adding cumin and coriander, stirring for 1 minute.
  5. Add the onion mixture, quince paste, pistachio and parsley to the couscous and combine well. Season with a pinch of salt and pepper.
  6. On a clean working surface, place the turkey, breast-side down and open out the tenderloin so each breast lies flat.
  7. Spoon stuffing along the breast fold and enclose filling.
  8. Use non-waxed  kitchen string to tie breasts at 2cm intervals.
  9. In a roasting pan, lightly spray with olive oil and roast turkey breasts for 35-40 minutes or until golden.
  10. Cover with foil and set aside for 15 minutes to rest.
  11. To serve, remove string and thinly slice the turkey across the grain.

 

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