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Moroccan Turkey

  • Scaloppini
  • Lunch
  • Dinner
  • Everyday
  • Skillet
  • High Protein

Ontario turkey cutlets are infused with authentic Moroccan flavours. Serving it over Israeli couscous adds a slightly nutty base to this exotic dish.

Print Recipe

Ingredients

  • 1 cup (250 mL) Israeli couscous (or traditional couscous)
  • 4 Ontario turkey cutlets
  • 1 tsp (5 mL) paprika, divided
  • 1 tsp (5 mL) ground cumin, divided
  • 1 tsp (5 mL) each sea salt and fresh cracked pepper, divided
  • 2 tbsp (25 mL) olive oil, divided
  • 1 small onion, peeled and sliced
  • 1/2 fennel bulb
  • 2 carrots, peeled and sliced
  • 1/2 cup (125 mL) chopped dried apricots
  • 1/2 cup (125 mL) pitted olives, halved
  • 1/2 cup (125 mL) orange juice
  • 1/2 cup (125 mL) turkey or chicken broth
  • 1/4 cup (50 mL) fresh chopped parsley

Instructions

  • Cook couscous according to package instructions.
  • In resealable bag, combine turkey with ½ tsp (2 mL) each of the paprika, cumin, salt, pepper and half of the oil. Marinate for at least 30 minutes and up to 1 day.
  • In large, non-stick skillet, heat remaining oil over medium high heat. Brown turkey on both sides and transfer to plate (will not be cooked through).
  • Cook onion, until tender, about 5 minutes. Stir in carrots, fennel and remaining paprika, cumin, salt and pepper and cook 3 minutes. Sprinkle with apricots and olives, pour in orange juice and broth, scraping any brown bits from the bottom of the pan.
  • Nestle turkey into vegetables, reduce heat to medium-low to maintain a simmer, cover, and cook until the turkey is cooked through and vegetables are tender crisp, about 15 minutes. Sprinkle with parsley and serve over couscous.
  • Per serving: About 440 cal, 34 g pro, 12 g total fat (2 g sat fat), 48 g carb, 6 g fibre, 45 mg chol, 870 mg sodium. %RDI: iron 20%, calcium 2%, vit A 160%, vit C 50%

Need More Help?

Learn everything you need to know about selecting, preparing, and cooking whole turkeys.

Classic Roasted Whole Turkey

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