Harissa-spiced turkey crown with preserved lemon couscous

Harissa-spiced turkey crown with preserved lemon couscous

A spicy Moroccan take on the traditional Christmas turkey

Difficulty and servings

Easy

Serves 8

Preparation and cooking times

Total time

1 hour 15 minutes + overnight marinating

Method

  1. Mix together all the ingredients for the marinade and use to rub over the turkey crown. Cover and marinate in the fridge overnight if possible.
  2. Heat the oven to 180C/fan 160C/gas 4. Put the turkey in a baking parchment-lined roasting tin and cook for 1 hour or until the turkey is cooked through. Remove from the oven and rest for 20 minutes.
  3. To make the couscous, put it in a bowl with the olive oil and orange juice. Season with salt and pour over boiling hot water to just cover. Cover tightly with clingfilm and allow to stand for 10-12 minutes. Run a fork through the grains several times to separate and then stir in the chopped lemons and herbs.

Per serving

468 kcalories, protein 68.3g, carbohydrate 18.1g, fat 14.1 g, saturated fat 3.8g, fibre 0g, salt 0.59 g

Recipe from olive magazine, January 2006.

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Difficulty and servings

Easy

Serves 8

Preparation and cooking times

Total time

1 hour 15 minutes + overnight marinating

Ingredients

MARINADE

COUSCOUS

  • 250g couscous
  • 3 tbsp olive oil
  • 1 orange , juiced
  • 3 pickled or preserved lemons , halved or quartered
  • a large handful of mint leaves, finely chopped
  • a large handful of coriander leaves, finely chopped
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Per serving

468 kcalories, protein 68.3g, carbohydrate 18.1g, fat 14.1 g, saturated fat 3.8g, fibre 0g, salt 0.59 g

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