Moroccan Turkey with Cranberry Couscous

Moroccan Turkey with Cranberry Couscous
Photo by Karry Hosford

Ingredients

  • 1 (14 1/2-ounce) can fat-free, less-sodium chicken broth
  • ½ teaspoon garlic powder
  • ¾ teaspoon salt
  • 2 (1 1/4-pound) skinless, boneless turkey breast halves
  • 1 teaspoon salt
  • 2 teaspoons ground cumin
  • ¼ teaspoon black pepper
  • + 20 more ingredients
    • 2 cups uncooked couscous
    • ½ teaspoon dried oregano
    • 4 teaspoons grated lemon rind
    • ½ teaspoon ground ginger
    • 1 cup fresh orange juice
    • ¼ teaspoon ground cinnamon
    • ½ cup chopped fresh basil
    • 1 teaspoon ground coriander seeds
    • Cooking spray
    • ½ cup chopped fresh cilantro
    • 8 garlic cloves, sliced
    • 1/3 cup chopped peeled lemon sections
    • 1 cup dried cranberries
    • Couscous:
    • 1 tablespoon olive oil
    • Turkey:
    • 2 teaspoons curry powder
    • 1 cup water
    • 2/3 cup finely chopped red bell pepper
    • 2/3 cup finely chopped onion

Preheat oven to 400°. 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...

View full recipe at My Recipes

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