Moroccan Roasted Turkey Stuffed With Couscous Recipes

MOROCCAN ROASTED TURKEY STUFFED WITH COUSCOUS

Steps:

• Mix the boiling water, salt & couscous in a large bowl. Then stir in the raisins and almonds, cover & let steam for ten minutes. Fluff with fork to separate the grains.
• Stir in the almond meal, butter, cinnamon, sugar & lemon pieces. Taste for seasoning and adjust according to your tastes. Set aside to cool.
• Mix the saffron and Ras el Hanout with olive oil and rub all over the turkey. Stuff the turkey at both ends with the couscous, packing it loosely.
• Sew the openings closed with strong thread. Tie the turkeys feet together and place breast side down in a roasting pan. Add 3-4 Cups water, onion, and salt and 1/2 cup butter to the pan. Cover with foil and cook on 325 for an hour.
• At the end of the first hour of braising, turn the turkey over, then add the honey to the juices in the pan. Continue cooking and basting the turkey until tender (approximately 2 more hours).
• Transfer the turkey to a serving platter and remove the string. Pour the juice from the pan into a medium pot.
• Simmer the juice over medium heat until the liquid in the pot has evaporated and the honey begins to caramelize.
• Then stir in last of the butter into the honey mixture to make a rich, thick sauce. Pour over the turkey and serve immediately.

MOROCCAN TURKEY WITH CRANBERRY COUSCOUS

Steps:

• Preheat oven to 400°.
• To prepare turkey, combine first 8 ingredients; rub over turkey. Place turkey on a broiler pan coated with cooking spray; insert a meat thermometer into thickest portion of a breast. Bake at 400° for 55 minutes or until thermometer registers 180°. Let stand 10 minutes before slicing.
• To prepare couscous, bring orange juice to a boil in a small saucepan while turkey bakes. Stir in cranberries. Remove from heat; let stand 30 minutes. Drain cranberries in a colander over a bowl, reserving juice.
• Heat oil in a large saucepan over medium-high heat. Add sliced garlic; saute 1 minute. Add onion and bell pepper; sauté 2 minutes. Stir in reserved juice, water, curry, 1 teaspoon salt, and broth; bring to a boil. Gradually stir in couscous; remove from heat. Cover and let stand 5 minutes.
• Fluff couscous with a fork. Add cranberries, basil, cilantro, rind, and lemon sections, tossing gently to combine. Cut each turkey breast into 1/2-inch-thick slices. Serve turkey with couscous.