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Turkey escalopes & giant couscous

Turkey escalopes & giant couscous served on a plate

Turkey escalopes & giant couscous

Name: Turkey escalopes & giant couscous
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Ingredients: 3 tbsp rapeseed oil; 1 onion finely chopped; 1 aubergine cut into 3cm cubes; 2 large garlic cloves crushed; ¼ tsp chilli flakes; 400g can chopped tomatoes; 70g black olives pitted and sliced; 1 lemon zested; 4 turkey escalopes; 250g giant couscous; ½ small bunch basil chopped, plus some extra torn leaves to serve; 20g parmesan shaved, to serve

Esther Clark

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Serves 4

Easy

Prep: 15 mins

Cook: 45 mins

A star rating of 4 out of 5.14 ratingsRate

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Tick the healthy and budget-friendly boxes with our turkey escalopes and giant couscous. It's tasty, filling and packed with good-for-you ingredients

Healthy

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Ingredients

Nutrition

Units:

MetricUS

3 tbsp rapeseed oil
1 onion

finely chopped
1 aubergine

cut into 3cm cubes
2 large garlic cloves

crushed
¼ tsp chilli flakes
400g can chopped tomatoes
70g black olives

pitted and sliced
1 lemon

zested
4 turkey

escalopes
250g giant couscous
½ small bunch basil

chopped, plus some extra torn leaves to serve
20g parmesan

shaved, to serve

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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.

Recipe from Good Food magazine, September 2019

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A star rating of 4 out of 5.14 ratings

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