Ingredients
- 1kg Ingham Ready to Roast Turkey Breast, thawed
- 2 tablespoons olive oil
- 1 red onion, finely diced
- 1⁄2 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 1⁄2 cups chicken stock
- 1⁄2 cup dried apricots, finely chopped
- 1 orange, rind grated and juiced
- 1 1⁄3 cups quick-cooking couscous
- 1⁄2 cup pine-nuts, toasted
- 1⁄2 cup flat leaf parsley, roughly chopped
- 150g steamed green beans, to serve
Instructions
Preheat oven to 180ºC. Roast turkey according to instructions on pack. Remove from oven, cover and rest for 10 minutes.
Heat 1 tablespoon oil in a medium frying pan over a medium heat, cook onion, cinnamon and ginger for 5 minutes or until onion is softened.
Add chicken stock, apricots, orange rind and juice, bring to the boil. Add couscous, stir, remove from heat, cover and let stand for 5 minutes or until liquid is absorbed. Fluff couscous with a fork, stir through pine nuts and parsley. Spoon into baking tray and brush top with remaining oil.
Bake in oven for 10 minutes or until top is golden.
Serve sliced turkey with baked couscous and green beans.
