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🍽️ Quick Turkey Strips with Chickpeas and Couscous

540 kcal · 30 min · 4 servings

Ingredients

• 400 g Carrots (4 Carrots)
• 240 g Tomatoes (3 Tomatoes)
• 100 g Onions (2 Onions)
• 350 g Turkey Schnitzel
• 2 tbsp Rapeseed Oil
• Salt
• Pepper
• 1 level tsp Paprika Powder (sweet)
• 1 pinch Ground Cumin
• 1 pinch Ground Cinnamon
• 250 g Chickpeas (Can; drained weight)
• 200 g Couscous
• 45 g Raisins (3 tbsp)

Instructions

1. 1. Wash the carrots thoroughly.
2. 2. Peel the carrots thinly.
3. 3. Slice the carrots into rounds about 5 millimeters thick.
4. 4. Wash the tomatoes.
5. 5. Cut the tomatoes into quarters.
6. 6. Remove the hard stem ends from the tomatoes.
7. 7. Dice the deseeded tomatoes into small cubes.
8. 8. Peel the onions.
9. 9. Dice the onions into small cubes as well.
10. 10. Rinse the turkey cutlets under running water.
11. 11. Pat the meat dry with a kitchen towel.
12. 12. Cut the turkey meat into thin strips.
13. 13. Heat oil in a large pan.
14. 14. Fry the turkey strips, turning them frequently, over medium heat until browned all over.
15. 15. Season the meat with salt, pepper, paprika powder, cumin, and cinnamon.
16. 16. Continue frying the meat for another 2 to 3 minutes until golden brown.
17. 17. Remove the meat from the pan.
18. 18. Wrap the meat in aluminum foil to keep it warm.
19. 19. Drain the chickpeas in a colander.
20. 20. Rinse the chickpeas under cold water.
21. 21. Bring 460 milliliters of salted water to a boil in a pot.
22. 22. Stir the couscous into the boiling water.
23. 23. Cover the pot.
24. 24. Let the couscous swell for 10 minutes over low heat.
25. 25. Fold in the chickpeas and raisins into the couscous.
26. 26. Let the mixture cook for another 5 minutes over low heat.
27. 27. Sauté the onion cubes in the remaining frying fat until translucent.
28. 28. Add the carrot slices to the pan.
29. 29. Add 1 to 2 tablespoons of water.
30. 30. Cover the pan.
31. 31. Cook the carrots for about 10 minutes over medium heat.
32. 32. Add a little more water gradually if the pan dries out.
33. 33. Stir the tomato cubes into the carrots.
34. 34. Let the tomatoes cook along for another 5 minutes.
35. 35. Remove the aluminum foil from the meat.
36. 36. Return the turkey strips along with the released meat juices back to the pan.
37. 37. Warm the meat briefly in the pan.
38. 38. Season the sauce with salt and pepper to taste.
39. 39. Serve the stir-fry together with the couscous.

Nutrition per serving

• kcal: 540
• Protein: 38 g · Fett/Fat: 10 g · Carbs: 71 g