Turkey escalopes & giant couscous
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 3 tbsp rapeseed oil
- 1 onionfinely chopped
- 1 auberginecut into 3cm cubes
- 2 large garlic clovescrushed
- ¼ tsp chilli flakes
- 400g can chopped tomatoes
- 70g black olivespitted and sliced
- 1 lemonzested
- 4 turkeyescalopes
- 250g giant couscous
- ½ small bunch basilchopped, plus some extra torn leaves to serve
- 20g parmesanshaved, to serve
Nutrition: Per serving
- kcal598
- fat17g
- saturates3g
- carbs51g
- sugars8g
- fibre7g
- protein55g
- salt0.9g
Method
step 1
Heat 2 tbsp of the oil in a saucepan over a medium heat. Fry the onion and aubergine for 15-20 mins, or until softened. Add the garlic and chilli flakes and cook for 1 min more. Tip in the tomatoes and olives and cook for another 10 mins.
step 2
Meanwhile, heat the grill high. Mix the remaining oil and the lemon zest together, then rub on both sides of the turkey escalopes. Put the escalopes on a baking sheet and grill for 5-6 mins on each side serving until cooked through.
step 3
Cook the couscous following pack instructions, then drain and stir through the tomato sauce along with the basil. Slice the escalopes and serve with the couscous, parmesan and extra basil leaves.
