Turkey with couscous
Prep time: 30 mins
Cooking time: 45 mins Ingredients 1kg turkey breast, skinned and boned 1 lemon, juice and grated rind 2 garlic cloves, peeled and chopped 3 tbsp olive oil 6 shallots, peeled and quartered 175g chestnut mushrooms, halved 2 medium-size courgettes, sliced 300ml chicken stock 6 sun-dried tomatoes, sliced 8 preserved lemon wedges
cooked couscous, to serve Method 1. Place turkey in shallow dish. Season then add lemon juice, rind and garlic. Cover and leave to marinate for 30 minutes. Heat oil in large flameproof casserole dish and add shallots. Cook over medium heat until shallots begin to brown, then add mushrooms and courgettes and continue to cook for a further 5 minutes. Remove vegetables using a slotted spoon and set aside. Add turkey to casserole dish and cook until brown on all sides. Return vegetables to dish, pour in stock and bring to a boil. Once liquid is boiling, stir in tomatoes, reduce heat and cook for 10 minutes. Add preserved lemon wedges and cook until turkey is done, about 15 minutes. Season with salt and black pepper. Serve with couscous.