Turkey strips with couscous
easy
35 mins
35 mins
Ingredients
- 2 Onions
- 2 yellow peppers (approx. 225 g each)
- 2-3 Garlic cloves
- 700 g Turkey escalope
- 3 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp freshly ground black pepper
- 7-10 Tbsp Sweet peppers
- 600 ml Vegetable broth (instant)
- 200 g Whipped cream
- 1-2 TABLESPOONS dark sauce thickener
- 200 g Couscous (coarsely ground durum wheat semolina)
- 15 g Butter
- 100 g Rocket
- 75 g paprika-filled olives
- 1 pinch Sugar
- 7-10 Tbsp Lemon and coarse pepper
Directions
- 1
Onions peel and chop finely. Clean, wash and cut the peppers into pieces. Peel garlic and chop finely. Wash the meat, dab dry and cut into strips. Heat the oil in a large pan and fry the meat thoroughly, turning it over.
- 2
Add garlic, half of the onions and paprika and fry briefly. Season with salt, pepper and paprika. Deglaze with stock and cream and bring to the boil. Stir in sauce thickener, bring to the boil again and simmer at low heat for about 8 minutes. Put couscous in a pot, add 200 ml boiling salted water. Cover and simmer for about 2-3 minutes (water must be completely absorbed). Melt butter in a pot, add remaining onions, sauté briefly. Loosen the couscous with a fork. Pour onion butter over the couscous. Wash the rocket, dab dry and cut into strips.
- 3
Melt butter in a pot, add remaining onions, sauté briefly. Loosen the couscous with a fork. Pour onion butter over the couscous. Wash the rocket, dab dry and cut into strips. Add rocket and olives to the turkey and season again with salt, pepper, sugar and paprika. Arrange turkey strips and couscous sprinkled with paprika on plates. Serve garnished with lemon and sprinkled with pepper to taste
Nutrition Facts
670 kcal
45 g
34 g
50 g
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