🦃 Turkey Breast with Couscous Strudel – a refined dish, perfect for special occasions! 🥖
🌟 Nutritional Benefits: Turkey breast is an excellent source of lean protein, while couscous provides fiber and long-lasting energy. Together, they create a balanced and satisfying meal.
💡 Quick Tip: Add fresh herbs and a touch of feta cheese to the couscous filling for extra flavor!
📌 Serving Suggestion: Slice the turkey breast and serve it alongside crispy strudel and a fresh green salad.
💡 Discover more healthy meals: 👉 Balanced Main Courses
🔗 Read more: Learn about the health benefits of turkey in this article: Health Benefits of Turkey – WebMD
Turkey breast with couscous strudel
Turkey breast
Couscous strudel – Ingredients for 2 pieces
Preparation method
In a bowl, add the olive oil, crushed garlic, sweet paprika, thyme, oregano, lemon juice, salt, and pepper, then mix until well combined.
With the obtained mixture, coat the turkey breast pieces on all sides and let them marinate in the refrigerator for 2 hours. In the meantime, you can prepare the couscous strudels.
Melt the butter in a bowl and set it aside.
Put the onion, carrots, zucchini, and garlic in a food processor or grate them using a coarse grater.
In a pot, add the sunflower oil, onion, carrots, zucchini, and garlic, and sauté for about 5-7 minutes over medium heat.
Add the curry, sweet paprika, and salt, then sauté for another 2 minutes.
Add the water to the vegetables, stir, and let it come to a boil. In the meantime, preheat the oven to 190°C (fan-assisted) and line a baking tray with parchment paper.
Add the couscous, then mix well. Cover with a lid and let the couscous rest for about 5 minutes. In the meantime, spread the pastry sheets on a work surface, brush them with the melted butter, and stack the four sheets.
Distribute the couscous filling evenly over the lower part of the prepared strudel sheets, leaving a 2 cm border on the sides. Fold in the side edges and brush them with a little butter. Gently roll up the strudel and place it on the prepared baking tray, seam side down. Brush the strudel with the remaining melted butter.
Bake the strudel for 30 minutes at 190°C (fan-assisted) on the lowest rack of the oven until golden brown.
After the meat has marinated, place it in a baking tray, cover it with aluminum foil, and bake it for 30 minutes at 190°C.
After 30 minutes, remove the foil and place it back in the oven for another 30 minutes at 190°C.
Serve the turkey breast and couscous strudel with yogurt sauce (you can find the recipe here).
