Turkey escalopes & giant couscous
POULTRY MAIN DISH RECIPES
Tick the sound and spending plan cordial boxes with our turkey escalopes and monster couscous. It's delectable, filling and loaded with great for-you fixings
Cooking Ingredients
- 3 tbsp rapeseed oil
- 1 onion, finely slashed
- 1 aubergine, cut into 3cm blocks
- 2 enormous garlic cloves, squashed
- ¼ tsp bean stew chips
- 400g can slashed tomatoes
- 70g dark olives, hollowed and cut
- 1 lemon, zested
- 4 turkey escalopes
- 250g monster couscous
- ½ little bundle basil, hacked, in addition to a few extra torn passes on to serve
- 20g parmesan, shaved, to serve
Cooking Direction
Strategy
Stage 1
Heat 2 tbsp of the oil in a pot over a medium intensity. Broil the onion and aubergine for 15-20 mins, or until mellowed. Add the garlic and stew chips and cook for 1 min more. Tip in the tomatoes and olives and cook for another 10 mins.
Stage 2
In the interim, heat the barbecue high. Blend the leftover oil and the lemon zing together, then rub on the two sides of the turkey escalopes. Put the escalopes on a baking sheet and barbecue for 5-6 mins on each side serving until cooked through.
Stage 3
Cook the couscous adhering to pack directions, then channel and mix through the pureed tomatoes alongside the basil. Cut the escalopes and present with the couscous, parmesan and additional basil leaves.