I am not particularly keen on turkey because I find it dry, and I hate dry food, I like it juicy or creamy. Then again, there are some people who really are gifted that no matter how much I don’t like turkey, they can make me eat the said poultry, not because of threat and violence, but because they can make turkey a lovely and savoury dish. So here is my attempt to do this kind of dish. Maybe they created this kind of dish before, but in my world, this is the first time I’ve seen it, so I am taking all the credit for making up this dish, then again I might be totally wrong, so for the person who invented this dish, I am sorry. I used couscous because I really want rice that time but there were no rice left, good thing there is couscous! Couscous is traditionally eaten by the people of North Africa (it’s their staple food), but that don’t get me wrong, anyone can eat couscous, not just the North Africans. Couscous can be served as a hot or cold meal, appetizer, main or maybe dessert (hmmm, I’ll try to use couscous as a dessert one of these days). Though a person who suffers from wheat allergy must be aware that couscous is a wheat product. Couscous is a healthy alternative to rice. Though partnering couscous with a heavy cream is not exactly healthy, so you might want to cool down on the heavy cream and use alternative creams or use skimmed milk. The dish I cooked is a fusion of North African, European and Asian dishes, go figure out which is which.
Ingredients:
1 Kilo of Turkey Breast
Mushroom
Onion
Garlic
Olive Oil
1 Can of Heavy Cream
Red Bell Pepper
Cashew Nuts
Pine Nuts
4 Tbsp of Soy Sauce
4 Tbsp of Teriyaki Sauce
Salt and Pepper
1 Cup of Chicken/Turkey Stock
Couscous
Water
Direction:
To prepare the couscous, in a saucepan, boil the water the put salt and stir. Add the couscous and remove it from the heat and wait for five minutes. Make sure that the couscous absorbed all of the water, the end product must be light and fluffy.
On a separate pan, sauté the onion and garlic in the olive oil, add the turkey and wait until the outer meat of the turkey is cooked, add the cashew and pine nuts. Add the soy sauce and teriyaki sauce and cook it for one minute. Then add the chicken or turkey stock, let it simmer for 20 to 30 minutes, then add the red bell pepper and mushroom. Add the cream and wait for 5 minutes or until the sauce has thicken. Add salt and pepper to adjust the flavour. Plate the couscous with the turkey, take a picture before eating. Bon Appetit Mes Amis : )
