Couscous with Turkey and Brussels Sprouts

Ingredients

• 200 g Couscous
• 250 ml vegetable broth
• 500 g Turkey breast fillet
• 500 g Brussels sprouts
• 125 g shallots
• majorana
• 2 tbsp oil
• 1 stick cinnamon
• zest of ½ organic lemon
• 500 ml chicken broth
• Salt
• freshly ground pepper
• 50 g dried cranberries

Instructions

1. 1.

   Place couscous in a bowl. Bring vegetable broth to a boil and pour over the couscous, stir, and let it absorb according to package instructions.

2. 2.

   Cut turkey breast into larger cubes. Clean and rinse Brussels sprouts; halve larger heads.

3. 3.

   Peel and halve shallots. Rinse majorana, pluck leaves from stems, and roughly chop.

4. 4.

   Heat oil in a large pot. Brown the turkey pieces, add the shallots, and cook until golden yellow.

5. 5.

   Add majorana, cinnamon, lemon zest, and Brussels sprouts. Pour in chicken broth. Cover and simmer for about 30 minutes. Season with salt and pepper.

6. 6.

   Stir in cranberries and couscous, then taste and adjust seasoning with salt and pepper.