Smoked Turkey And Middle Eastern Couscous Salad Food

SMOKED TURKEY SALAD

Steps:

• Remove the skins from the Smoked Turkey Legs, pull off the meat and chop into 1/2-inch cubes.
• Place the turkey, celery, apple, pecans, vinegar, parsley, black pepper and mayonnaise in a medium-sized bowl. Stir to combine and serve.
• Place the water, kosher salt and brown sugar in an 8-quart plastic container and stir until fully dissolved. Add the ice before submerging the turkey legs in the brine. Cover and refrigerate for 4 hours or up to 12 hours.
• Set up your favorite smoker and add a handful of hardwood chunks. If you have heat control, set it to 150 to 170 degrees F and allow the wood to smoke for approximately 30 minutes.
• While the smoker is heating, drain the legs, pat them dry and arrange them on a rack. Smoke the legs on the rack for 3 hours, rotating the legs halfway through.
• Heat your oven to 350 degrees F. Make 2 pouches out of double-layered heavy-duty tin foil, adding 3 legs and 1/2 cup of chicken stock to each pouch. Braise the legs in their pouches for 1 hour, then carefully drain and reserve the jus.
• Defat the jus, remove the skins and serve the legs alongside the smoky jus.

SMOKED TURKEY AND COUSCOUS

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.

MIDDLE EASTERN COUSCOUS SALAD

Steps:

• Soak the couscous in 9 fluid ounces cold water.
• Pre-heat the oven to 200°C Cut the eggplant into 1/4" slices, cut these in 2 lengthways then cut all across in 1/4" slices (you should end up with short'chip'-shaped pieces).
• Toss in 3 tablespoons of the oil, 2 teaspoons of the cumin and a little seasoning then roast in the oven for 15- 20 mintes, until softened.
• Meanwhile, prepare the dressing: zest the lemon, adding the zest to the couscous then juice and add about 1 teaspoon of salt.
• Allow to dissolve, then add the garlic plus the remaining cumin and olive oil.
• Whisk thoroughly and add to the couscous- this will be partially absorbed.
• When the eggplant is cooked, allow to cool a little then stir into the couscous, along with the olives, coriander and pine nuts.
• Toss well and serve immediately.

MIDDLE EASTERN TURKEY MEATBALLS WITH COUSCOUS

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.

SMOKED TURKEY SALAD WITH GRAPES, COUSCOUS, AND ARUGULA

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.