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🍽️ Couscous with Turkey and Brussels Sprouts

546 kcal · 30 min · 4 servings

Ingredients

• 200 g Couscous
• 250 ml Vegetable broth
• 500 g Turkey breast fillet
• 500 g Brussels sprouts
• 125 g Shallots
• Marjoram
• 2 tbsp Oil
• 1 stick Cinnamon
• Zested peel of 1/2 organic Lemons
• 500 ml Chicken broth
• Salt
• Pepper from the mill
• 50 g dried Cranberries

Instructions

1. 1. Place the couscous in a bowl. Bring the vegetable broth to a boil and pour it over the couscous. Stir well and let the couscous swell according to the package instructions.
2. 2. Cut the turkey breast fillet into large cubes. Trim the Brussels sprouts and rinse them. Halve the larger heads.
3. 3. Peel the shallots and halve them. Rinse the marjoram, pluck the leaves from the stems, and chop them coarsely.
4. 4. Heat the oil in a large pot. Fry the turkey meat in it, add the shallots, and fry everything until golden yellow.
5. 5. Add the marjoram, cinnamon, lemon zest, and Brussels sprouts. Deglaze with the chicken broth. Cover the pot and let the dish cook for about 30 minutes. Season with a little salt and pepper.
6. 6. Fold in the cranberries and couscous and season with salt and pepper to taste.

Nutrition per serving

• kcal: 546
• Protein: 50 g · Fett/Fat: 15 g · Carbs: 50 g