Turkey Breast with Couscous Salad

Ingredients

• 400 g couscous
• 2 red onions
• 80 g black olives (pitted)
• 150 g dried apricots
• 2 Garlic cloves
• 0.5 tsp Coriander powder
• 6 tbsp Olive oil
• 3 tbsp white wine vinegar
• Salt
• black pepper (freshly ground)
• 2 tbsp peanuts
• 0.5 bunch mint (finely chopped, for salad)
• 600 g turkey breast fillet
• 0.5 bunch mint (for garnish)

Instructions

1. 1.

   Pour 400 milliliters of boiling salted water over the couscous and let it absorb for 5 minutes; fluff with a fork.

2. 2.

   Peel and dice the onions, slice the olives, chop the apricots, mince the garlic, and finely chop some mint. Mix vinegar with coriander, salt, pepper, and whisk in three tablespoons of oil. Combine olives, apricots, garlic, mint, and half the onions into the dressing; stir into the couscous. Add remaining mint and peanuts, folding gently.

3. 3.

   Slice the turkey breast into thin strips, lightly brush with leftover oil, season with salt and pepper, and grill each side for 1–2 minutes on a hot grill.

4. 4.

   Arrange the couscous salad on plates, top with grilled turkey strips, sprinkle with remaining onion cubes, and garnish with mint leaves. Serve immediately.