Your online resource

for all things culinary

HOME Search this Site All Recipes Special Sections Articles &  Resources Kitchen Equipment Food & Health Growing Food Directories

Missing an Ingredient ?

 A Weekday Menu Recipe

Curried Turkey Couscous  HT  MC 30mins

Serves 4     Hot Poultry Vegetables Spices Herbs Nuts Main Course Eggless


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
350g/12oz Uncooked Couscous


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 :


Mixed Salad,  Herb Vinaigrette


Oranges with Grand Marnier


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


Overseas Visitors:        If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference. Click here to go to the chart.



Click here to ask a culinary question

More information about this recipe

 Follow us  



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


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

Related Recipes and Information

More Poultry & Game Recipes 

General Poultry & Game Prep & Cooking Times  

Game Seasons UK

 Sign up for Free E-Mailings

For the latest kitchen equipment ideas

Still not found what you're looking for?


Try our search facility. Type in your main ingredient (s) or what you have available and allow us to whisk you up a recipe in seconds!



About Us  |  Contact Us  |    Private Privacy  |   Media Resources  |  Links  |  Sitemap  |  Printing Recipes  |   Abbreviations on this site  


This Web Site was designed and created by Copyright © 2000 to date [Recipes4us] All rights reserved.

 Some Photos ©