Moroccan Turkey Salad Recipes

MOROCCAN TURKEY TAGINE STEW

Steps:

• Heat oil in Dutch oven or large saucepan over medium-high heat. Add onion; cook 3 minutes or until tender, stirring occasionally. Add carrots and parsnips; cook 5 minutes or until crisp-tender. Stir in garlic and ras el hanout seasoning; cook 1 minute or until fragrant.
• Stir in beans, undrained tomatoes, broth, water, apricots and prunes. Bring to a boil. Reduce heat and simmer 30 minutes or until vegetables are tender, stirring occasionally.
• Stir in turkey; heat 5 minutes more or until hot. Top each serving with cilantro. If desired, top with yogurt and serve with couscous on the side.

MOROCCAN COUSCOUS

Steps:

• Preheat the oven to 350 degrees F. Spread the pine nuts in a single layer on an ungreased, rimmed baking sheet. Toast in the oven until fragrant and lightly golden, 5 to 7 minutes, stirring once halfway through. Keep an eye on them and DO NOT WALK AWAY during the last few minutes to make sure those precious pine nuts do not burn. Immediately transfer them to a bowl to stop their cooking and to make sure the hot pan doesn't burn them once they are out of the oven.
• In a large skillet, melt the butter over medium heat. Add the shallots and cook for 3 minutes, until they begin to soften. Add the salt, pepper, and cumin and cook for 30 seconds.
• Pour in the broth. Increase the heat to high and bring it to a boil. As soon as the liquid begins to boil, remove the pan from the heat. Stir in the couscous, cover, and let sit for 10 minutes.
• With a fork, fluff up the couscous. Add the raisins, parsley, lemon juice, olive oil, and toasted pine nuts to the pot, then stir the ingredients together to combine. Taste and adjust seasoning as desired. Enjoy hot.

MOROCCAN TURKEY SALAD

Steps:

• Tear the pitta into pieces and fry in the olive oil until crisp. Tip into a bowl, then fry the aubergine for 10 mins until soft. Add to the pitta with the harissa, tomatoes, turkey and rocket. Toss well. Scatter over pomegranate seeds and mint leaves.

MOROCCAN TURKEY TENDERLOIN

Steps:

• Preheat oven to 375°F.
• In a baking pan add tenderloin and sprinkle with lemon juice.
• Combine spices and rub into tenderloin.
• Top with onions and garlic.
• Roast for 20 minutes.
• Add saffron to chicken broth, let it stand for 5 minutes.
• Pour over tenderloin and cook additional 15 minutes, remove to a platter.
• Pour cooking juices into a saucepan, add cornstarch, cook until thickened, pour over turkey.