Saffron Paprika Corn Couscous with Turkey Breast

Name: Saffron Paprika Corn Couscous with Turkey Breast
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 1 small onion (30 g); 1/2 (approx. 125 g) yellow pepper; 70 g yellow cherry tomatoes; 1 Garlic cloves; 75 g Corn calves (from the glass); 2 (75 g each; cut from the fillet) Turkey medallions; 2 tablespoons (10 g each) Oil; 7-10 Tbsp Salt; 1 bag of ground saffron; 125 g Couscous (durum wheat semolina); 7-10 Tbsp wooden skewers; 7-10 Tbsp Pink berries and chives

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

1 small onion (30 g)
1/2 (approx. 125 g) yellow pepper
70 g yellow cherry tomatoes
1 Garlic cloves
75 g Corn calves (from the glass)
2 (75 g each; cut from the fillet) Turkey medallions
2 tablespoons (10 g each) Oil
7-10 Tbsp Salt
1 bag of ground saffron
125 g Couscous (durum wheat semolina)
7-10 Tbsp wooden skewers
7-10 Tbsp Pink berries and chives

Directions

1
Peel and finely chop the onion. Clean, wash and chop the peppers. Clean, wash and halve the tomatoes. Peel garlic and chop finely. Pour the corn on the cobs into a sieve and drain well.
2
Clean and wash the spring onion, blanch in boiling water for 1 minute. Drain and let drain well. Wash the meat, dab dry with kitchen paper. Remove 2 leaves from the spring onion. Place one around the edge of each medallion and stick together with a wooden skewer.
3
Heat 1 tablespoon of oil in a saucepan. Brown the onions, peppers and garlic in it, add 175 ml water, salt and saffron. Remove from the heat and stir in the couscous. Let it swell for about 2 minutes.
4
Add the baby corn and tomatoes and simmer at low heat for about 3 minutes. Keep warm afterwards. In the meantime, heat 1 tablespoon of oil in a small pan and fry the meat on each side at medium heat for about 3 minutes.
5
Then season with salt and pepper. Arrange the couscous with one piece of meat on each of two plates, sprinkle with pink berries and serve garnished with chives.