Turkey escalopes & giant couscous




Tick the healthy and budget-friendly boxes with our turkey escalopes and giant couscous. It's tasty, filling and packed with good-for-you ingredients


3 tbsp rapeseed oil1 onion, finely chopped 1 aubergine, cut into 3cm cubes 2 large garlic cloves, crushed¼ tsp chilli flakes400g can chopped tomatoes70g black olives, pitted and sliced 1 lemon, zested 4 turkey escalopes 250g giant couscous½ small bunch basil, chopped, plus some extra torn leaves to serve 20g parmesan, shaved, to serve


Heat 2 tbsp of the oil in a saucepan over a medium heat. Fry the onion and aubergine for 15-20 mins, or until softened. Add the garlic and chilli flakes and cook for 1 min more. Tip in the tomatoes and olives and cook for another 10 mins.

Meanwhile, heat the grill high. Mix the remaining oil and the lemon zest together, then rub on both sides of the turkey escalopes. Put the escalopes on a baking sheet and grill for 5-6 mins on each side serving until cooked through.

Cook the couscous following pack instructions, then drain and stir through the tomato sauce along with the basil. Slice the escalopes and serve with the couscous, parmesan and extra basil leaves.

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