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    Glazed Turkey with Spicy Couscous

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    Glazed Turkey with Spicy Couscous

    Smothered with a garlic, ginger, wine and honey glaze and served with an orange and date couscous, surplus turkey is given a Middle Eastern flavour.

    • Preparation time: 20 minutes
    • Cooking time: 25 minutes to 30 minutes
    • Total time: 45 minutes to 55 minutes 55 minutes

    Serves: 4


    • 1 tbsp olive oil
    • 3 garlic cloves, peeled and grated
    • 6cm fresh root ginger, peeled and grated
    • 2 small red chillies, deseeded and chopped
    • 175ml white wine
    • 3 tbsp clear honey
    • 500g turkey, thickly sliced
    • 20g pistachios, chopped
    • Spicy couscous
    • 250ml vegetable stock
    • 200ml orange juice
    • 1 tsp paprika
    • ½ tsp ground cinnamon
    • 1 tsp ground cumin
    • 1 tsp ground coriander
    • 4 tbsp olive oil
    • 400g couscous
    • 1 lemon, juice
    • 150g fresh dates or 75g dried dates, stoned and chopped
    • 1 large orange, peeled and roughly chopped
    • 6 salad onions, sliced
    • 20g coriander, chopped
    • 20g parsley, chopped


    1. Heat the oil in a pan over a medium heat, add the garlic, ginger and chillies and cook for 3–5 minutes, stirring regularly. Add the wine and bring to the boil; allow to reduce by half. Stir in the honey and simmer until the sauce thickens. When the glaze coats the back of a metal spoon, remove from the heat and set aside.
    2. For the couscous, place the stock and orange juice in a large pan with all the spices and 1 tbsp olive oil, season and bring to the boil. Pour the boiling liquid over the couscous, cover with clingfilm and leave. After 10-15 minutes, fluff the couscous up with a fork. Stir in 3 tbsp oil and the lemon juice, dates, chopped orange pieces, salad onions, coriander and parsley. Mix well and season to taste.
    3. Now bring the pan of glaze back to the boil and preheat the grill to its highest setting. Place the turkey meat in a roasting tin (skin up, if there is any). Season and pour the hot glaze over the top, then place under the grill. The skins and glaze will start to caramelise in about 5-7 minutes as the meat heats up.
    4. Divide the couscous between four plates and place the turkey on top. Pour over a little extra glaze and sprinkle with the pistachios.

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    Notes on ingredients

    Classic German Riesling is perfectly suited to this sweet, fruity, complex dish.


    Average user rating

    3 stars