Lemon and Garlic Turkey Steaks with Giant Couscous

Lemon and Garlic Turkey Steaks with Giant Couscous-  pan-fried turkey in a herby lemon and garlic marinade, served over giant (Israeli) couscous and red peppers. A delicious summer dinner.

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In the Summer, when I want something a little lighter for dinner, I sometimes struggle for inspiration. These turkey steaks with giant couscous are just the thing. They are quick and easy to prepare too, because who wants to be in a hot kitchen for an hour when the weather's hot. Ready in just 20 minutes, they are just what you need on a warm weeknight after work.

The turkey steaks are quickly marinated in lemon, garlic and herbs and then pan-fried. They are served with giant couscous and chopped red pepper that have been coated in the same marinade, with a little chicken stock. Lots of flavour, little effort. Perfect served with a side salad.

This recipe is Slimming World Friendly, syn-free, if you use spray oil.

Top Tips

• Make sure the pan is nice and hot before cooking the turkey steaks and avoid crowding the pan, or they will stew.
• For thin turkey steaks (or quick cook steaks) 2 mins on each side will do; for thicker steaks, 4 mins each side.
• Don't worry if the giant couscous is a little claggy when cooked. It loosens up when you stir the liquid and red pepper through.

Photo guide to the recipe

Chop the pepper into small chunks and put the couscous on to cook.

Mix the marinade together and pour half over the turkey steaks in a dish.

Pan-fry the turkey steaks in a hot pan.

When cooked through and browned, remove to a plate and cover with foil.

Drain the couscous and transfer the peppers to the pan you cooked the turkey in to soften.

Add the chicken stock and the rest of the marinade to the pan.

Mix the peppers and liquid through the couscous and serve with the turkey on top.

quick dinner, turkey steak, pan-fried

dinner

British

Yield: 4

Author: The Improving Cook

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Lemon and Garlic Turkey Steaks with Giant couscous

Prep time: 5 MCook time: 15 MTotal time: 20 M

Lemon and Garlic Turkey Steaks with Giant Couscous- pan-fried turkey in a herby lemon and garlic marinade, served over giant (Israeli) couscous and red peppers. A delicious summer dinner.

Ingredients:

• 4 100g turkey steaks
• 200g giant couscous
• 1 red pepper
• 50ml chicken stock
• 1 tsp oil

For the marinade

• 4 tbsp lemon juice
• 2 cloves garlic, crushed
• 1 tsp rosemary
• 1 tsp thyme

Instructions:

1. Mix together the marinade and use half to marinate the turkey for 5 mins.
2. Put the giant couscous on to boil as per the packet instructions.
3. Chop the pepper into small chunks and set aside.
4. Heat a frying pan on high, with the oil, and add the turkey steaks to cook according to the packet instructions. For thin steaks, around 2 mins each side is enough. 
5. When browned, removed to a plate and cover with foil.
6. In the same pan you used for the turkey steaks, now add the red pepper on a medium heat to soften.
7. When softened, add the chicken stock and the other half of the marinade and cook for another minute.
8. Remove the couscous from the heat when cooked, and drain.
9. Miz the red pepper and liquid through the couscous and serve with the turkey steaks on top.
10. Add a side salad if desired.

Notes:

Make sure the pan is nice and hot before cooking the turkey steaks and avoid crowding the pan, or they will stew. For thin turkey steaks (or quick cook steaks) 2 mins on each side will do; for thicker steaks, 4 mins each side. Don't worry if the giant couscous is a little claggy when cooked. It loosens up when you stir the liquid and red pepper through.

Calories

219

Fat (grams)

2

Sat. Fat (grams)

0.6

Carbs (grams)

15

Fiber (grams)

1.24

Net carbs

14

Sugar (grams)

2

Protein (grams)

33

Sodium (milligrams)

121

Cholesterol (grams)

80

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