SMOKED TURKEY AND COUSCOUS
If you have 30 minutes and six basic ingredients, you can make this one-dish meal tonight!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Heat broth to boiling in 10-inch skillet. Stir in broccoli, turkey and tarragon. Cover and cook 3 to 4 minutes or until broccoli is crisp-tender.
- Stir in couscous; remove from heat. Cover and let stand about 5 minutes or until liquid is absorbed.
- Fluff couscous mixture with fork. Sprinkle with cheese. Cover and let stand 3 to 5 minutes or until cheese is melted.
Nutrition Facts : Calories 195, Carbohydrate 19 g, Cholesterol 35 mg, Fiber 2 g, Protein 16 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 880 mg
SMOKED TURKEY AND MIDDLE EASTERN COUSCOUS SALAD
Make and share this Smoked Turkey and Middle Eastern Couscous Salad recipe from Food.com.
Provided by senseicheryl
Categories Turkey Breasts
Time 55m
Yield 8 plates of salad, 8 serving(s)
Number Of Ingredients 17
Steps:
- For the vinaigrette - In a mixing bowl, whisk the lemon juice and olive oil together. Season with salt and pepper. Add the chives.
- For the salad - Rinse the couscous in a sieve under cold water until the water runs clear. Add the couscous to 3 cups boiling salted water. Simmer over medium heat, stirring occasionally, until al dente, about 12 to 15 minutes. Cover, remove from the heat and let stand 10 minutes. All the liquid should now be absorbed. Return the couscous to the sieve and rinse under cold water for about 3 minutes, until cool. Drain and place in a large bowl.
- Toss the couscous with 1 tablespoon olive oil.
- Toss the onion with the remaining tablespoon olive oil and the balsamic vinegar and season heavily with pepper. Spread the onion slices evenly on a baking sheet and roast at 375° F until softened and caramel-colored, about 15 to 20 minutes.
- Toss the couscous with the onion, red pepper, cherry tomatoes, artichokes, cucumber, scallions, turkey and lemon-chive vinaigrette. Season with salt and pepper, and chill in the refrigerator until ready to serve. If the salad is too dry, spritz it with lemon juice and olive oil.
Nutrition Facts : Calories 372.6, Fat 16.2, SaturatedFat 2.4, Cholesterol 40.9, Sodium 1015.5, Carbohydrate 34.6, Fiber 4, Sugar 3, Protein 23.6
COUSCOUS AND TURKEY SANDWICHES RECIPE BY TASTY
Here's what you need: smoked turkey, bread buns, couscous, teriyaki sauce, boiling hot water, fried onion, soy sauce, mixed dried herb
Provided by Hia Motie
Categories Lunch
Yield 2 servings
Number Of Ingredients 8
Steps:
- Toss couscous in teriyaki sauce and add hot water to cook couscous. If desired, add fried onions.
- Once cooked, spread couscous mixture onto buns and top with 2 slices of turkey per bun.
- Top with soy sauce and herbs as desired. Then, close each sandwich.
- Serve.
Nutrition Facts : Calories 324 calories, Carbohydrate 55 grams, Fat 5 grams, Fiber 2 grams, Protein 11 grams, Sugar 6 grams
SMOKED TURKEY SALAD WITH GRAPES, COUSCOUS, AND ARUGULA
Categories Gourmet
Number Of Ingredients 11
Steps:
- In a small saucepan bring water to a boil and stir in couscous. Cover pan and let couscous stand 5 minutes. Stir in cumin, parsley, and salt to taste with a fork and cool couscous mixture to room temperature.
- In a bowl toss turkey, grapes, juices, basil, and salt and pepper to taste. Arrange arugula on 4 dinner plates and divide couscous amoung them. Top couscous with turkey mixture and drizzle any liquid remaining in bowl over salads. Sprinkle salads with walnuts.
SMOKED TURKEY
This is an easy to make recipe. I've tried numerous others using colas, fancy pans, etc., but none come out near as good as this. Keeping it simple is the best way. Be sure to use a high-quality charcoal, so that it will burn for a long time. Turkey will be moist tender and smoky!
Provided by Glenn
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 7h30m
Yield 18
Number Of Ingredients 3
Steps:
- Place the charcoal into the bottom pan of the smoker. Light the coals and wait for the temperature of the smoker to come to 240 degrees F (115 degrees C). Lightly oil grate.
- Rinse turkey under cold water, and pat dry. Place hickory chips into a pan with water to cover.
- Place turkey onto the prepared grate. Add 2 handfuls damp chips at start of cooking, then a handful every couple of hours during the cooking process. Leave the lid on - DO NOT keep looking at the turkey, or you will let the heat out! Continue smoking until the internal temperature of the turkey reaches 165 degrees F (74 degrees C), or keep going until the coals die out.
Nutrition Facts : Calories 447.2 calories, Cholesterol 176.3 mg, Fat 20.9 g, Protein 60.4 g, SaturatedFat 6.1 g, Sodium 146.2 mg
QUICK TURKEY COUSCOUS
A fresh, speedy couscous recipe for two, topped with pomegranate seeds and roast turkey slices. An ideal store cupboard supper you can plate up in minutes
Provided by Katy Gilhooly
Categories Dinner, Lunch
Time 4m
Number Of Ingredients 4
Steps:
- Roughly tear the turkey slices and put in a large bowl with the salad and couscous. Add a drizzle of olive oil and toss well. Divide between two plates, then sprinkle each with the pomegranate seeds. Grind over pepper to serve.
Nutrition Facts : Calories 509 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 26 grams sugar, Fiber 11 grams fiber, Protein 25 grams protein, Sodium 1.9 milligram of sodium
MOROCCAN TURKEY WITH CRANBERRY COUSCOUS
Make and share this Moroccan Turkey With Cranberry Couscous recipe from Food.com.
Provided by wicked cook 46
Categories Turkey Breasts
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 25
Steps:
- Preheat oven to 400°.
- To prepare turkey, combine first 8 ingredients; rub over turkey. Place turkey on a broiler pan coated with cooking spray; insert a meat thermometer into thickest portion of a breast. Bake at 400° for 55 minutes or until thermometer registers 180°. Let stand 10 minutes before slicing.
- To prepare couscous, bring orange juice to a boil in a small saucepan while turkey bakes. Stir in cranberries. Remove from heat; let stand 30 minutes. Drain cranberries in a colander over a bowl, reserving juice.
- Heat oil in a large saucepan over medium-high heat. Add sliced garlic; saute 1 minute. Add onion and bell pepper; sauté 2 minutes. Stir in reserved juice, water, curry, 1 teaspoon salt, and broth; bring to a boil. Gradually stir in couscous; remove from heat. Cover and let stand 5 minutes.
- Fluff couscous with a fork. Add cranberries, basil, cilantro, rind, and lemon sections, tossing gently to combine. Cut each turkey breast into 1/2-inch-thick slices. Serve turkey with couscous.
Nutrition Facts : Calories 352.2, Fat 9.9, SaturatedFat 2.4, Cholesterol 73.8, Sodium 480.8, Carbohydrate 34, Fiber 3.1, Sugar 3.5, Protein 30.1
MIDDLE EASTERN TURKEY MEATBALLS WITH COUSCOUS
This recipe was my introduction to couscous, and I've never looked back. The first time I made it, I did accidentially use israeli couscous (don't try it!). The cinnamon is very subtle, and the meatballs are very complex in flavor. This is very healthy, and tastes sooo good!
Provided by MechanicalJen
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Spray large skillet with cooking spray. Sauté 3/4 cup onion until tender.
- Bring broth to a boil in small saucepan over high heat, stir in couscous and 1/4 tsp salt. Cover and remove from heat. Let stand 5 minutes. Stir in onion and spinach. Set aside.
- Meanwhile, combine turkey, egg substitute, remaining 1/4 cup onion, steak sauce, cinnamon, cumin, remaining salt and black pepper in medium bowl. Mix well. Shape into 1 inch balls (makes approximately 24).
- Spray skillet with cooking spray. Over medium high heat, add meatballs and cook until no longer pink, roughly 7 minutes.
- Add water and tomato paste to skillet, whisk until blended. Bring to a boil and reduce heat to low. Add meatballs. Cook until meatballs are hot.
- Serve meatballs and sauce over couscous mixture.
Nutrition Facts : Calories 177.5, Fat 8.1, SaturatedFat 2.1, Cholesterol 67.3, Sodium 661.2, Carbohydrate 6.8, Fiber 1.4, Sugar 3, Protein 19
SMOKED TURKEY
There are countless advantages to smoke-roasting (also known barbecuing) your turkey, as in this recipe from the barbecue expert Steven Raichlen. Smoking produces a bird of incomparable succulence, especially when combined with another traditional American barbecue technique, brining. There is the rich, evocative flavor of wood smoke, and the burnished mahogany sheen it gives the bird. Then there's the simplicity of the method: once you put the bird in the smoker or on the grill, you pretty much leave it there until it is done, while the kitchen and oven are freed up for side dishes and desserts. Last but certainly not least, you get an excuse to spend a fall afternoon outdoors, maybe with beer in hand.
Provided by Steven Raichlen
Categories dinner, main course
Time 3h
Yield 10 to 12 servings
Number Of Ingredients 2
Steps:
- Set up an outdoor grill for indirect grilling, placing a large foil drip pan in center. (If using a smoker, light and set it up according to manufacturer's instructions and heat to 275 degrees. In a smoker, you will need to cook bird longer, 3 1/2 to 4 1/2 hours.)
- Drain bird. Blot dry inside and out and truss if desired. Place in center of grill grate, over drip pan and between mounds of natural lump charcoal. Toss 1/2 cup of soaked wood chops on each mound of coals. Place lid on grill. Adjust vents to keep temperature between 325 and 350 degrees.
- Grill turkey until darkly browned and cooked through, 2 1/2 to 3 hours. Baste turkey with melted butter after first hour and every hour thereafter. If skin starts to brown too much, loosely tent bird with foil. Use an instant-read thermometer to test for doneness; turkey is ready when internal temperature of the thigh is 180 degrees. Replenish charcoal every hour, adding 8 to 10 lumps of charcoal to each mound of coals and leaving grill uncovered for a few minutes to allow charcoal to light. After 1 hour, add 1 1/2 cups of soaked wood chips.
- Transfer turkey to a platter, loosely tent with foil, and let rest for 10 minutes before carving. Reserve any drippings in drip pan for gravy.
Nutrition Facts : @context http, Calories 439, UnsaturatedFat 10 grams, Carbohydrate 0 grams, Fat 19 grams, Protein 64 grams, SaturatedFat 6 grams, Sodium 331 milligrams, Sugar 0 grams, TransFat 0 grams
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