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Turkey escalopes & giant couscous served on a plate

Turkey escalopes & giant couscous

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A star rating of 4 out of 5.9 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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
Nutrition: Per serving
NutrientUnit
kcal598
fat17g
saturates3g
carbs51g
sugars8g
fibre7g
protein55g
salt0.9g
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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

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.

Goes well with

Recipe from Good Food magazine, September 2019

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A star rating of 4 out of 5.9 ratings
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