4 tbsp fat-free natural yogurt
1 large garlic clove, crushed
2 tsp harissa powder
1 tsp paprika
Juice of 1 small lemon, plus wedges to serve
700g turkey breast steaks, cut into wide strips
200g plain dried couscous
2 small preserved lemons in brine from a jar
Low-calorie cooking spray
Half small pack fresh mint leaves, shredded
Half small pack fresh flat-leaf parsley, roughly chopped
2 roasted red peppers in brine from a jar, drained and cut into thin strips
225g cherry tomatoes (red or yellow), quartered
2 small red onions, halved and thinly sliced
25g rocket leaves
1 Put the yogurt, garlic, harissa powder, paprika, 1 tbsp lemon juice and tsp salt into a bowl. Mix together, then add the turkey strips and stir to coat well. Set aside.
2 Put the couscous in a large heatproof bowl and pour over 250ml boiling water. Cover with cling film and set aside.
3 Meanwhile, quarter the preserved lemons, remove the flesh and discard. Finely chop the pith and peel. Set aside.
4 Spray a large, non-stick frying pan with low-calorie cooking spray and place over a high heat. When hot, add half of the turkey strips, placing them side by side. Reduce the heat to medium and cook for 2 minutes on each side, or until browned and cooked through. Set aside and repeat with the rest of the turkey.
5 Meanwhile, fluff up the couscous with a fork. Stir in the lemon peel, herbs, peppers, tomatoes, onions and the remaining lemon juice.
6 Halve the turkey strips diagonally and stir into the couscous along with the rocket. Season to taste and serve with the lemon wedges.