Couscous makes for a quick, versatile side dish that can be used as non-traditional ingredient in classic recipes. Most Americans know that couscous is a staple in North Africa where it is steamed over a simmered stew after being tossed with a little oil and water. In this recipe, I incorporated ground turkey and steamed sweet corn to make a healthy and light lunch/dinner.
You can find Couscous in all grocery stores in the United States.
- 1 cup uncooked couscous
- 1 1/2 cup boiling water
- 1 tablespoon organic coconut oil
- 1 teaspoon salt
- 1 teaspoon Turmeric
- 1 pound ground turkey, sauteed
- Black pepper & Cayenne pepper to taste
- 2 cups frozen sweet corn, steamed
- 1 cup frozen carrots, steamed
- Handful of cashews sauteed with 1/2 teaspoon coconut oil
- Few basil sprigs for decoration
- Sauté ground turkey in a pan over high heat.
- Brown and cook until no longer pink.
- Add the steamed carrots, and spices to your liking (salt, black pepper, garlic powder, onion powder, cinnamon) Set aside.
- In another pot, heat coconut oil over medium-high heat, stirring until coconut oil melts. Add 1 cup couscous and cook for 2 minutes, stirring continuously. Add salt, peppers, turmeric and 1 1/2 cup boiling water; cook 1 minute, remove pot from heat. Keep it covered and let it stand for 5 minutes. Fluff couscous with a fork.
In a large, shallow sauté pan, heat 1/2 teaspoon coconut oil on medium high. Add the cashews and spread out in an even layer. Toast, stirring occasionally until lightly browned. Remove from the pan to a bowl and set aside.To Assemble:Plate the cooked couscous, top with the sauteed turkey and carrots.Place the steamed hot corn around the sides of the dish.Distribute the toasted cashews and basil sprigs over the turkey.Enjoy:)