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Moroccan Turkey with Cranberry Couscous

Oven-baked turkey, couscous and coriander, warmed with cumin and ginger.

1 hr 20 min · Serves 10 · Medium

Serves
10

Ingredients

Time
Prep 20 min · Cook 60 min · 80 min total
Difficulty
medium
  1. 1

    Preheat oven to 400°. To prepare turkey, combine first 8 ingredients; rub over turkey. Place turkey on a broiler pan coated with cooking spray; insert a meat thermometer into thickest portion of a breast. Bake at 400° for 55 minutes or until thermometer registers 180°. Let stand 10 minutes before slicing.

  2. 2

    To prepare couscous, bring orange juice to a boil in a small saucepan while turkey bakes. Stir in cranberries. Remove from heat; let stand 30 minutes. Drain cranberries in a colander over a bowl, reserving juice.

    30 min
  3. 3

    Heat oil in a large saucepan over medium-high heat. Add sliced garlic; saute 1 minute. Add onion and bell pepper; sauté 2 minutes. Stir in reserved juice, water, curry, 1 teaspoon salt, and broth; bring to a boil. Gradually stir in couscous; remove from heat. Cover and let stand 5 minutes.

  4. 4

    Fluff couscous with a fork. Add cranberries, basil, cilantro, rind, and lemon sections, tossing gently to combine. Cut each turkey breast into 1/2-inch-thick slices. Serve turkey with couscous.

Notes and swaps

Allergens
Not assessed yet. Check each ingredient if you have an allergy.

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