Turkey steaks with couscous salad
1 medium, juiced, rind finely grated
2 tsp, finely chopped
2 clove(s), crushed
Skinless turkey breast
400 g, (4x100g) lean
¼ cup(s), (35g)
Salt reduced chicken stock
1¼ cup(s), (310ml)
1 cup(s), (200g)
1 medium, chopped
Baby spinach leaves
5 individual, (1 bunch) trimmed, finely sliced
- 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.
- 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.
- 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.
- 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.