Turkey, kale & couscous broth
3
Points®
Total time: 1 hr • Prep: 15 min • Cook: 45 min • Serves: 4 • Difficulty: Easy
Giant couscous brings substance to this soup, while harissa adds spice
Ingredients
Wholewheat giant couscous, dry
100 g
Turkey breast, skinless, raw
2 fillet(s)
Red onion
2 small
Cherry Tomatoes
150 g
Celery, Raw
3 stick(s)
Carrots, raw
3 medium
Parsley, fresh
20 g
Chicken stock cube(s)
2 cube(s), 1.2 litres stock
Kale, raw
100 g, shredded
Rose harissa paste
1 teaspoon(s)
Lemon
1 zest(s) of 1
Lemon Juice, Fresh
1 tablespoon(s)
Instructions
1
Cook the couscous in a large pan of salted boiling water for 12-15 minutes until tender. Drain and rinse with cold water.
2
Wipe the pan clean, set over a medium heat and add the turkey, red onions, cherry tomatoes, celery, carrots and most of the parsley. Pour in the stock. Bring to the boil and simmer for 25 minutes until the vegetables are tender and the turkey is cooked. Skim off any impurities which rise to the surface, then add the kale and couscous. Simmer for a further 5 minutes until the kale is tender.
3
Remove from the heat and swirl through the harissa, lemon zest and juice. Season to taste, divide between 4 bowls, top with the remaining parsley and serve.
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