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Turkey with quince & pistachio couscous

  • 0:30 Prep
  • 0:50 Cook
  • 8 Servings


  • 190g (1 cup) couscous
  • 250ml (1 cup) boiling water
  • Olive oil spray
  • 1 large brown onion, coarsely chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 50g quince paste, chopped
  • 55g (1/3 cup) unsalted pistachio kernels, coarsely chopped
  • 1/4 cup chopped fresh continental parsley
  • 2 (about 2kg) turkey breast fillets, skin removed


  • 1
    Preheat oven to 200°C. Place couscous in a heatproof bowl and pour over boiling water. Cover and set aside for 5 minutes or until liquid is absorbed. Use a fork to separate the grains.
  • 2
    Meanwhile, spray a frying pan with olive oil spray and place over medium heat. Add the onion and cook, stirring, for 5 minutes or until soft. Add the cumin and coriander and cook, stirring, for 1 minute or until aromatic.
  • 3
    Add the onion mixture, quince paste, pistachio and parsley to the couscous and combine. Season with salt and pepper.
  • 4
    Place the turkey, breast-side down, on a clean work surface. Open out the tenderloin so each breast lies flat. Spoon thestuffing along the centre of each breast and fold over tenderloin to enclose filling. Use unwaxed kitchen string to tie the turkey breasts at 2cm intervals.
  • 5
    Place the turkey breasts in a roasting pan. Spray with olive oil spray. Roast for 35-40 minutes or until golden and juices run clear when a skewer is inserted into thickest part. Cover with foil and set aside for 15 minutes to rest. Remove string. Thinly slice the turkey across the grain to serve.

Source: taste.com.au


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