Try a new way with turkey - deliciously thin turkey breasts in a fruity sauce and served with couscous, plus it's on the table in 15 minutes!
Ingredients
- 1tbsp olive oil
- Salt and freshly ground black pepper
- About 275g (9oz) free-range turkey breast escalopes
- 1 apple, quartered, cored and cut into wedges (try Pink Lady or Jazz apples)
- A few thyme sprigs
- 250ml bottle pressed apple juice
- 1tsp honey
- 60g (2oz) blueberries
- 2tbsp dry couscous per person, to serve
- A small handful, about 30g (1oz), frozen soya beans or peas per person, to serve
WEIGHT CONVERTER
Method
- To make up the couscous: Put it in a bowl with the frozen vegetables, pour over enough boiling water to cover, and leave for 8-10 mins.
- Meanwhile, heat the oil in a non-stick frying pan. Season the turkey escalopes and cook for about 2 mins on each side until browned all over. Take out of the pan and set aside in a warm oven.
- Add the apple wedges and thyme to the pan, and cook for a few mins to brown the apple. Take out and put in the oven with the turkey.
- Pour the apple juice into the pan, bring to the boil, add the honey and reduce the liquid by about half. Then put the turkey back in, cook for a min and add the apples and blueberries. Heat through before serving.
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