Turkey Thigh Roast with Couscous Salad and Creamy Harissa Sauce

  • 1kg Ingham Turkey Thigh Roast
  • Couscous Salad
  • 2 cups couscous
  • 2 cups boiling water
  • 1 lemon, grated rind and 1/3 cup juice
  • 1 red capsicum, finely diced
  • 1 green capsicum, finely diced
  • 1⁄3 cup toasted pine-nuts
  • 1⁄2 cup small flat leaf parsley leaves
  • Harissa Cream
  • 1 cup Greek style plain yoghurt
  • 1 tablespoon lemon juice
  • 1 teaspoon harissa paste

Cook Ingham Turkey Thigh Roast as per packet instructions in a barbecue oven.

To make couscous salad, place couscous into a large bowl. Pour boiling water over couscous, cover and stand for 5 minutes. Using a fork “fluff up” couscous. Add lemon rind, lemon juice, red capsicum, green capsicum, pine nuts and parsley leaves to couscous. Season with salt and pepper. Toss until well combined.

To make Harissa cream, combine yoghurt, lemon juice and harissa paste in a bowl. Season with salt and pepper.

Spoon couscous salad onto a large platter. Top with sliced turkey and harissa sauce on the side.

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Turkey Tips

  • Use separate cutting boards and utensils when handling raw and cooked poultry. Wash these thoroughly with hot, soapy water before and after handling. Also use separate cutting boards from poultry for fruit and vegetables.
  • If you cook poultry to eat later, refrigerate while hot.
  • Defrost in the refrigerator only, not on the bench.
  • Always store cooked foods above raw foods in the refrigerator.