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Ingredients:
- Couscous – 225 gms
- Olive Oil – 5 tblsp
- Red Wine Vinegar – 3 tblsp
- Turkey Breast Fillet – 350 gms, cubed
- Harissa Paste – 1 tsp
- Courgettes – 175 gms, diced
- Onion – 1, chopped
- Dried Apricots – 115 gms, chopped
- Toasted Pine Kernels – 2 tblsp
- Fresh Coriander – 2 tblsp, chopped
- Salt and Pepper
- Fresh Coriander Sprigs – to garnish
Method:
- Place the couscous in a large heatproof bowl.
- Pour over enough boiling water to cover.
- Stir well, cover and leave to soak for about 15 minutes until all the liquid has been absorbed.
- Use a fork to break up any clumps and stir in 3 tblsp of the olive oil and the vinegar.
- Season with plenty of salt and pepper.
- Heat the rest of the oil in a large frying pan and add the turkey and harissa paste.
- Fry for 3 minutes, turning frequently, until the turkey is no longer pink.
- Add the courgettes and onion to the pan and fry for a further 10 to 12 minutes, stirring occasionally, until the turkey and vegetables are golden brown and tender.
- Stir the turkey and vegetables into the couscous with the apricots and pine kernels.
- Cool for 10 minutes then stir in the chopped coriander and adjust the seasoning to taste.
- Serve piled into bowls garnished with coriander sprigs.
