Spiced turkey with tomatoes, couscous and green olives
Turkey is naturally low in fat and is a rich source of high-quality protein and B vitamins, including vitamin B6. Turkey is also rich in an amino acid (protein component) called tryptophan, which is converted into the brain chemical serotonin. Serotonin has been nicknamed the “happy hormone” as it can improve mood and help reduce feelings of anxiety or depression. Vitamin B6 is also needed for the production of serotonin in the brain. The couscous is a good source of complex carbohydrate and also provides iron, which helps keep the blood healthy.
Ingredients (Serves 4)
- 700g turkey breast (4 fillets)
- 2 tbsp mild curry paste
- 2 tbsp olive oil
- 1 red pepper, deseeded and cut into strips
- 2 garlic cloves, finely chopped
- 300g couscous
- 250g cherry tomatoes, quartered
- 500ml chicken stock
- 60g pitted black olives, halved
- Freshly ground black pepper
- 50g roughly chopped coriander
Heat the oil in a large frying pan and add the turkey fillets, browning on each side. Add the garlic and peppers and cook for 3 minutes.
Turn down the heat and add the curry paste, stir well to coat the turkey and cook for 15 minutes until the turkey is cooked thoroughly.
Meanwhile, make up the couscous with the chicken stock according to packet instructions. Fluff with a fork and stir in the tomatoes, olives and coriander.
Serve with the turkey and peppers.