Turkey w/ Quince & Pistachio Couscous
1 cup of couscous
250 mL of boiling water
Olive oil spray
1 tsp of ground cumin
1 tsp of ground coriander
50g of quince paste
75g of unsalted pistachio kernels, coarsely chopped
1/4 cup of fresh parsley
1 brown onion
2 kgs of turkey breast fillet, skin removed
Preheat oven to 200C.
Place couscous in a heatproof bowl and pour over boiling water.
Cover and set aside for 5 minutes or until liquid is absorbed. Use a fork to separate the grains. (you might like to try quinoa in place of couscous).
Meanwhile, spray the frying pan with olive oil spray and place over medium heat.
Add the onion and cook, stirring for 5 minutes or until soft.
Add the cumin and coriander and cook, stirring for a minute or until aromatic.
Add the onion mixture, quince paste, pistachio and parsley to the couscous and combine. Season with salt & pepper.
Place the turkey, breast-side down, on a clean work surface. Open out the tenderloin so the breast lies flat. Spoon the stuffing along the centre of the breast and fold o ver tenderloin to enclose filling. Use unwaxed kitchen string to tie the turkey breast at 2cm intervals.
Place the turkey breast in the roasting pan. Spray with olive oil spray.
Roast for 35-40 minutes or until golden and juices run clear when a skewer is inserted into the thickest part.
Cover with foil and set aside for 15 minutes to rest.
Thinly slice the turkey across the grain to serve.