Moroccan-Spiced Turkey Skewers with Couscous Salad
Prep Time
Cooking Mode
1 lb extra lean ground turkey
¼ cup breadcrumbs
1 egg
1 clove garlic, minced
2 tbsp finely chopped fresh parsley
1 tsp each ground cumin and coriander
¼ tsp ground cinnamon
½ tsp salt
8 wooden skewers, soaked
Couscous Salad:
1 cup couscous, cooked according to package directions
¼ cup chopped dried apricots
2 tbsp chopped pistachios
2 tbsp chopped fresh parsley
1 tbsp each lemon juice and olive oil
½ tsp salt
¼ tsp each ground cumin and coriander
1 lb extra lean ground turkey
¼ cup breadcrumbs
1 egg
1 clove garlic, minced
2 tbsp finely chopped fresh parsley
1 tsp each ground cumin and coriander
¼ tsp ground cinnamon
½ tsp salt
8 wooden skewers, soaked
Couscous Salad:
1 cup couscous, cooked according to package directions
¼ cup chopped dried apricots
2 tbsp chopped pistachios
2 tbsp chopped fresh parsley
1 tbsp each lemon juice and olive oil
½ tsp salt
¼ tsp each ground cumin and coriander
Directions
1Mix ground turkey with breadcrumbs, egg, garlic, parsley, cumin, coriander, cinnamon and salt. Divide into 8 equal amounts and shape each quantity into a long thin sausage shape. Pierce skewer lengthwise through centre of each "sausage". Grill on barbecue preheated to medium-high for 10 to 12 min., turning occasionally, or until browned and cooked through and internal temperature reaches 165°F (74°C).
2Meanwhile, toss couscous with apricots, pistachios, parsley, lemon juice, olive oil, salt, cumin and coriander. Serve with turkey skewers.
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Personal Note
Personal Note
