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Photo of Turkey steaks with couscous salad by WW

Turkey steaks with couscous salad

9 - 12
PersonalPoints™ per serving
Total Time
25 min
15 min
10 min
Give yourself a weeknight charge with this tangy refreshing must-try dish.



1 medium, juiced, rind finely grated

Fresh rosemary

2 tsp, finely chopped


2 clove(s), crushed

Skinless turkey breast

400 g, (4x100g) lean

Dried cranberries

¼ cup(s), (35g)

Snow peas

150 g

Salt reduced chicken stock

1¼ cup(s), (310ml)

Dry couscous

1 cup(s), (200g)

Olive oil

1 tbs

Lebanese cucumber

1 medium, chopped

Baby spinach leaves

60 g


5 individual, (1 bunch) trimmed, finely sliced


  1. Combine half the orange juice, rosemary and garlic in a dish. Add the turkey. Turn to coat. Refrigerate for 10 minutes. Soak the cranberries in remaining orange juice.
  2. Place the snow peas in a bowl. Prepare a bowl of iced water. Cover snow peas with boiling water, stand for 2 minutes, drain, place snow peas into the iced water for 1 minute. Drain. Pat dry. Trim snow peas, slice in half diagonally.
  3. Meanwhile, place the stock in a saucepan. Cover. Bring to the boil. Remove from heat. Add the couscous, replace the lid, swirl to combine. Stand, covered, for 5 minutes or until absorbed. Drizzle with the oil. Use a fork to fluff up the grains. Transfer to a large bowl.
  4. Preheat frying pan over medium-high heat. Lightly spray the drained turkey with oil. Cook for 3 minutes each side. Transfer to a plate, cover and set aside. Add the orange rind, snow peas, cucumber, spinach, radish and cranberry (with any remaining juice) to the couscous. Season and mix gently. Slice the turkey steak and serve with the salad.