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 A Weekday Menu Recipe

Curried Turkey Couscous  HT  MC 30mins

Serves 4     Hot Poultry Vegetables Spices Herbs Nuts Main Course Eggless

Ingredients

1 tbsp Oil
1 Medium Onion, chopped
450g/1lb Turkey Mince
1 Garlic Clove, crushed
A handful of Chopped Pecans
˝ teasp Curry Powder
600ml/20fl.oz. Water
2 tbsp Butter
1 tbsp Freshly Chopped Parsley
Salt
350g/12oz Uncooked Couscous

Instructions

1. Heat the oil in a large frying pan, add the onions and sauté, stirring from time to time, for about 5 minutes until softened and golden.

2. Add the turkey and garlic and fry for about 5 minutes, turning from time to time, until the turkey is no longer pink.

3. Drain any excess oil off then stir in the pecan nuts and curry powder.

4. Add the water, butter, parsley, and salt, bring to the boil, then stir in the couscous.

5. Immediately remove from the heat, cover and leave to stand for 8-10 minutes or until all the liquid has been absorbed and the couscous is soft. Fluff with a fork before serving.

 

Serving Suggestions :

Accompaniments

Mixed Salad,  Herb Vinaigrette

Dessert

Oranges with Grand Marnier

 

More Poultry & Game Recipes  |  General Poultry & Game Prep & Cooking Times  

 

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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.

 

Tips, Options and Substitutions

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Main equipment

Chopping Knife

Chopping Board

Saucepan

Wooden or Plastic Spoon

 

Freezing/Make ahead

Related Recipes and Information

More Poultry & Game Recipes 

General Poultry & Game Prep & Cooking Times  

Game Seasons UK

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