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🍽️ Moroccan-style Turkey Breast with Peppers and Lemon Couscous

488 kcal · 30 min · 4 servings

Ingredients

• Turkey breast fillet 600 g
• Oil 2 tbsp
• Raz el Hanout spice 2 tsp
• Salt 1 tbsp
• Garlic cloves 1 pc.
• Lemons 1 pc.
• Peppers, yellow 2 pc.
• Peppers, green 2 pc.
• Vegetable broth 300 ml
• Couscous 200 g
• Olive oil 1 tbsp
• Pepper, black ground pinch
• Sugar pinch
• Raisins 10 g

Instructions

1. 1. Rinse the turkey breast under cold water.
2. 2. Pat the meat completely dry with kitchen paper.
3. 3. Cut the turkey breast into thin strips.
4. 4. Place the meat strips into a bowl.
5. 5. Add one tablespoon of oil, the spice mix Ras el Hanout, and a pinch of salt.
6. 6. Mix everything well so the meat is evenly seasoned.
7. 7. Set the bowl with the meat aside.
8. 8. Peel the garlic cloves.
9. 9. Dice the garlic very finely.
10. 10. Rinse the lemon under hot water.
11. 11. Grate about one teaspoon of the zest.
12. 12. Cut the lemon in half.
13. 13. Squeeze the juice out of the lemon.
14. 14. Rinse the peppers.
15. 15. Cut the peppers in half lengthwise.
16. 16. Remove the inside with the seeds.
17. 17. Cut the peppers into thin strips.
18. 18. Add the lemon juice and the broth to a pot.
19. 19. Bring the liquid to a boil.
20. 20. Remove the pot from the heat immediately.
21. 21. Add the couscous to the hot liquid.
22. 22. Cover the pot.
23. 23. Let the couscous swell for about ten minutes.
24. 24. Heat one tablespoon of oil in a pan on high heat.
25. 25. Add the turkey strips, the pepper strips, and the garlic to the pan.
26. 26. Fry the ingredients for about three minutes.
27. 27. Reduce the heat to a lower level.
28. 28. Cover the pan.
29. 29. Continue cooking the meat and vegetables for about five minutes.
30. 30. Stir the mixture occasionally.
31. 31. Season with salt, pepper, and a pinch of sugar.
32. 32. Chop the raisins roughly.
33. 33. Add the raisins, the lemon zest, and the olive oil to the couscous.
34. 34. Taste the couscous and adjust with salt and pepper.
35. 35. Distribute the couscous onto the plates.
36. 36. Place the meat and vegetables on top.
37. 37. Serve the dish immediately.

Nutrition per serving

• kcal: 488
• Protein: 36 g · Fett/Fat: 18 g · Carbs: 54 g