This website use cookies and similar technologies to improve the site and to provide customised content and advertising. By using this site, you agree to this use. To learn more, including how to change your cookie settings, please view our Cookie Policy
Xmas Legs Small Present Present
Pocketmags Digital Magazines
Pocketmags Digital Magazines

Harissa-spicedturkey couscous


Serves 4


Ready in about 25 minutes

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.

Purchase options below
Find the complete article and many more in this issue of Slimming World - March/April 2017
If you own the issue, Login to read the full article now.
Single Issue - March/April 2017
Or 299 points
Annual Digital Subscription
Only $ 2.14 per issue
Or 1499 points

View Issues

About Slimming World

Take a step closer to the weight loss you want with the March/April issue of Slimming World magazine Featuring amazing real-life transformations, fabulous spring recipes, and expert advice on overcoming any hurdles holding you back from slimming success. Our 40+-page recipe collection means you don’t have to miss out on any of the dishes you love. Curry, kebabs, pizza, pasta, burgers, chips… nothing’s off the menu with our lighter versions of the nation’s takeaway faves. And you’ll fall head-over-heels for our heart-themed desserts – a dreamy end to a deliciously filling, slimming meal. Sometimes life knocks even our best-laid healthy-eating plans off course. Whether it’s stress, tiredness or just plain boredom, we show how you can identify your danger points and stay on track during tricky times. There are plenty of motivational real-life stories to inspire you, too. Meet cover star Jennifer, embracing an exciting new future after losing 9½st; married couple Andrew and Paula, who’ve lost a combined 14st 9lbs; and six more Slimming World members who are enjoying the health and wellbeing benefits of achieving their target weight. Plus: an exclusive seven-day menu plan; how to stop smoking and slim; and our pick of the season’s brightest styles – for your slimmest and best-ever spring!

Other Articles in this Issue