Ingredients
-
2
-
1
-
3/4
-
1/2
-
1/2
-
1/2
-
1/4
-
1/4
-
2
-
-
1
-
1
-
1
-
8
-
2/3
Directions
Moroccan Turkey With Cranberry Couscous, From Cooking light Posting for safe keeping, I was just searching for this recipe to save it on Zaar when I found it had already been added I made this last year for Thanksgiving and it was very good It’s a nice blend of Moroccan and traditional Thanksgiving flavors , fantastic taste it took me more time than expected, but it was worth it
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Steps
|
1
Done
|
Preheat Oven to 400. |
|
2
Done
|
to Prepare Turkey, Combine First 8 Ingredients; Rub Over Turkey. Place Turkey on a Broiler Pan Coated With Cooking Spray; Insert a Meat Thermometer Into Thickest Portion of a Breast. Bake at 400 For 55 Minutes or Until Thermometer Registers 180. Let Stand 10 Minutes Before Slicing. |
|
3
Done
|
to Prepare Couscous, Bring Orange Juice to a Boil in a Small Saucepan While Turkey Bakes. Stir in Cranberries. Remove from Heat; Let Stand 30 Minutes. Drain Cranberries in a Colander Over a Bowl, Reserving Juice. |
|
4
Done
|
Heat Oil in a Large Saucepan Over Medium-High Heat. Add Sliced Garlic; Saute 1 Minute. Add Onion and Bell Pepper; Saut 2 Minutes. Stir in Reserved Juice, Water, Curry, 1 Teaspoon Salt, and Broth; Bring to a Boil. Gradually Stir in Couscous; Remove from Heat. Cover and Let Stand 5 Minutes. |
|
5
Done
|
Fluff Couscous With a Fork. Add Cranberries, Basil, Cilantro, Rind, and Lemon Sections, Tossing Gently to Combine. Cut Each Turkey Breast Into 1/2-Inch-Thick Slices. Serve Turkey With Couscous. |
