Harissa-spiced turkey couscous

SERVES 4 — ready in 25 minutes

4 tbsp fat-free natural yoghurt 1 large garlic clove, crushed 2 tsp harissa powder 1 tsp paprika

Juice of 1 small lemon, plus wedges to serve

700g turkey breast steaks, cut into wide strips

200g dried couscous (ideally barley or wholewheat) 2 small preserved lemons Low-calorie cooking spray ½ small pack fresh mint, shredded ½ small pack fresh parsley, roughly chopped

2 roasted red peppers in brine from a jar, cut into thin strips 225g cherry tomatoes, quartered 2 small red onions, halved and thinly sliced

25g rocket leaves PLACE the yoghurt, garlic, harissa powder, paprika, 1 tbsp lemon juice and ½ tsp salt into a shallow bowl. Mix well then add the turkey strips and coat well. Set aside. Put the couscous in a large heatproof bowl and pour over 250ml boiling water. Cover with a clean tea towel and set aside for 5 minutes. Meanwhile, quarter the preserved lemons, scrape out the flesh with a teaspoon and discard, then finely chop the skin and set aside. Spray a large non-stick griddle pan or frying pan with low-calorie cooking spray and place over a high heat. When hot, add half of the turkey strips, side-by-side, reduce the heat to medium and cook for 2 minutes on each side until nicely browned and cooked through. Set aside on a plate and repeat with the rest of the turkey strips. Meanwhile, uncover the couscous and fluff up the grains with a fork. Stir in the herbs, preserved lemons, roasted peppers, tomatoes, red onions and the remaining lemon juice. Lift the turkey strips onto a board and halve them diagonally. Add to the couscous with the rocket and stir together well. Season to taste and serve with lemon wedges while the turkey is still warm.