Island Life Magazine Ltd December/January 2018 | Page 119

Food and drink
Quick Turkey Tagine
Serves 4 Method
Ingredients 1. Pour the boiling water over the
couscous, stir, cover and let steam for
seven minutes. Uncover and fluff the
couscous with a fork.
Scant 1½ cups boiling water
1 cup whole wheat couscous
2 tsp extra virgin olive oil
2 garlic cloves, slivered
1 tsp ground coriander
1 tsp ground ginger
¾ tsp salt
¼ tsp freshly ground black pepper
1½ cups lower-sodium chicken broth
2 cups frozen butternut squash chunks
⅓ cup sun-dried tomato halves (not
oil-packed), thinly sliced
¼ cup pitted prunes, coarsely chopped
1½ lbs boneless, skinless turkey breast,
cut into 1-inch chunks
⅓ cup cilantro leaves, chopped
2. Meanwhile, in a large saucepan,
heat the oil over medium heat. Add
the garlic, coriander, ginger, salt and
pepper. Cook for 1 minute. Add the
broth and bring to a boil. Add the
squash, sun-dried tomatoes and
prunes. Cook for five minutes for the
flavours to develop.
3. Add the turkey, reduce the heat to a
simmer and cook until the turkey is
cooked through and still juicy, about
four minutes.
4. Stir the cilantro into the turkey
mixture and serve warm over the
couscous.
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