Turkey escalope in spicy yoghurt sauce with vegetable couscous

Name: Turkey escalope in spicy yoghurt sauce with vegetable couscous
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 300 g Carrots; 250 g Couscous (4 minutes); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp ground mace; 1/2 small bunch of flat parsley; 2 Garlic cloves; 2 Shallots; 4 Turkey escalope (approx. 125 g each); 1 TABLESPOON Oil; 200 ml Vegetable broth; 1 heaped Tsp cornstarch; 7-10 Tbsp Rose peppers; 100 g Whole milk yoghurt

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

300 g Carrots
250 g Couscous (4 minutes)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp ground mace
1/2 small bunch of flat parsley
2 Garlic cloves
2 Shallots
4 Turkey escalope (approx. 125 g each)
1 TABLESPOON Oil
200 ml Vegetable broth
1 heaped Tsp cornstarch
7-10 Tbsp Rose peppers
100 g Whole milk yoghurt

Directions

1
Peel, wash and cut the carrots into small cubes. Cook the carrots in 500 ml salted water for 5-8 minutes, remove from the heat. Add the couscous and let it stand for about 4 minutes, stirring regularly with a fork. Season to taste with salt, pepper and mace. Wash parsley, shake dry and chop up to 4 leaves
2
Peel garlic and shallots and cut into small cubes. Wash the cutlets, dab dry. Heat oil in a large coated pan. Fry the schnitzels for 6-8 minutes, turning them over, and season with salt and pepper. Remove the schnitzel from the pan and keep warm
3
Sauté onions and garlic in the frying fat and deglaze with broth. Stir starch with 2 tablespoons of water until smooth and pour into the stock. Let simmer for about 3 minutes while stirring constantly. Remove from the heat, stir in yoghurt and season with salt and pepper. Arrange cutlets with couscous and sauce on plates. Sprinkle couscous with parsley and garnish. Dust sauce with paprika powder