Spiced Couscous And Turkey Pilaf Recipes

WINTER PILAF

Winter pilaf image

A quick midweek meal that will help you use up leftover turkey, goose or duck, nuts and even a dollop of cranberry sauce

Provided by Good Food team

Time 45m

Number Of Ingredients 12

Ingredients

1 tsp olive oil
1 red or white onion , chopped
1 garlic clove , crushed
4 cardamom pods , bashed
1 tsp ground cumin
1 cinnamon stick
100g mixed brown and wild rice (or basmati)
300ml vegetable stock
handful leftover cooked turkey , goose or duck, shredded
handful toasted nuts
handful coriander , roughly chopped
leftover cranberry sauce, to serve

Steps:

Heat the oil in a pan and gently fry the onions and garlic until softened, about 5 mins. Add the spices and rice, then stir-fry for 1-2 mins. Pour in the hot stock and simmer until the stock is nearly all absorbed, about 20-25 mins. Stir in the turkey, add seasoning, then continue cooking until warmed through. Scatter over the nuts and coriander. Divide between two bowls and serve with a dollop of cranberry sauce.

Nutrition Facts : Calories 394 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 14 grams protein, Sodium 0.46 milligram of sodium

SPICED COUSCOUS AND TURKEY PILAF

Spiced Couscous and Turkey Pilaf image

Provided by Melissa Roberts

Categories turkey Thanksgiving Quick & Easy Dinner Lunch Spice Chickpea Couscous Simmer Gourmet Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 11

Ingredients

1/2 cup finely chopped onion
3 tablespoons olive oil
2 cups pearl (Israeli) couscous (10 ounces)
1 teaspoon ground allspice
1/2 teaspoon cinnamon
2 2/3 cups water
1 (19-ounce) can chickpeas, drained and rinsed
1/4 cup currants
1 1/2 cups (1-inch) pieces cooked turkey
1/3 cup packed mint leaves, chopped
Accompaniment: plain yogurt

Steps:

Cook onion in oil in a 4-quart heavy pot over medium heat, stirring occasionally, until golden, about 10 minutes. Add couscous and spices and cook, stirring, until fragrant, about 1 minute. Add water, chickpeas, currants, and 1 teaspoon salt and simmer, covered, until couscous is just tender, 10 to 12 minutes. Remove from heat. Stir in turkey and let stand, covered, until heated through, about 5 minutes. Stir in mint.

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