Turkey coucous from Alexandra Diaz and Geneviève O'Gleman

Preparation time 15 minutes

Total time: 30 minutes

Ingredients

375 mL (1½ cups) homemade turkey broth or commercial sodium-reduced chicken broth
250 mL (1 cup) whole wheat semolina (couscous)
30-45 mL (2-3 tbsp.) ras-el-hanout* (to taste)
30 mL (2 tbsp.) olive oil
2 lemons, squeezed
500 mL (2 cups) hand-chopped cooked turkey
½ sweet yellow pepper, finely diced
½ sweet red pepper, finely diced
1 stalk celery, finely chopped
2 green onions, minced
125 mL (½ cup) chopped flat-leaf parsley
To taste, freshly ground pepper and salt

Directions

Microwave broth for 3 or 4 minutes until piping hot.
In a large bowl, mix couscous, ras-el-hanout*, oil, and lemon juice. Pour on hot broth, cover bowl with plastic wrap, and let rest for 10 minutes.
In the meantime, cut turkey and vegetables.
When couscous is tender and puffed and all broth is absorbed, add turkey and stir to fluff and cool couscous.
Add vegetables, a generous sprinkling of pepper and a pinch of salt. Stir and serve.
Refrigerate leftovers in airtight containers for lunches.

*Good idea

Ras-el-hanout is a Moroccan spice blend whose recipe depends on who makes it. You can find it in the grocery store in the bottled spice section. Here is my own basic version. In a skillet, toast 15 mL (1 tbsp.) each of cumin, mustard, fennel and coriander seeds. When the seeds are highly fragrant and begin to hop in the pan, transfer them to a mortar, add 7.5 mL (½ tbsp.) each ground cinnamon and ginger, and crush all the spices to a fine powder to flavour the couscous. -Geneviève

Recipe from Les lunchs de Geneviève recipe book by Geneviève O ’Gleman, nutritionist (éditions La Semaine, 2012) www.lunchsante.ca

Photo credit: Sophie Carrière

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