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.