Spiced Couscous and Turkey

It’s Foodie Friday Maggie’s Mind Mumblesians, and I have a recipe that would be a great to use for leftover turkey after Thanksgiving. If you don’t celebrate Thanksgiving you can go the deli at your local grocery store and ask for one slice of turkey cut 1/2 inch thick (chicken works well too). For me it cost about $7.00.

Maggie's Mind Mumbles//: Spiced Couscous and Turkey

Start by breaking up the turkey with a knife into bite-sized pieces, and collecting the other ingredients…

Maggie's Mind Mumbles//: Spiced Couscous and Turkey

Slice the 4 medium carrots and 4 spring onions. chop up 1/2 cup cilantro. Boil 2 1/4 cups of water, add 1/2 teaspoon cinnamon, 1 teaspoon ground ginger, 1 teaspoon  salt and 1/2 teaspoon pepper. Add the carrots and cook about 3-4 minutes until tender but still crisp. Drain the carrots reserving the liquid (scroll down for a hot and steamy picture).

Maggie's Mind Mumbles//: Spiced Couscous and Turkey

Measure 1 cup couscous into a heat-proof bowl, then add the turkey to the bowl and pour in 1 cup of the cook liquid. Stir until mixed and cover tightly. Let sit for 5 minutes then fluff with a fork.

Maggie's Mind Mumbles//: Spiced Couscous and Turkey

Meanwhile, melt 3 tablespoons butter in a skillet over medium-high heat. Add 1/2 cup sliced almonds and 1/4 cup golden raisins, the spring onions and 1/4 teaspoon cinnamon. Cook, stirring constantly about 2-3 minutes until nuts are toasted. Stir in the cilantro. You can practically smell this picture!

Maggie's Mind Mumbles//: Spiced Couscous and Turkey

Divide the couscous and turkey among bowls (serves 4), top with carrot and some of the cooking liquid. Sprinkle with almond mixture and more cilantro (we all know how much I love cilantro). Top with plain Greek yogurt and/or harissa or other hot sauce.

Maggie's Mind Mumbles//: Spiced Couscous and Turkey



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