Saffron Mosaic · Main dishes

Turkey & Date Skewers with Carrot Couscous

Name: Turkey & Date Skewers with Carrot Couscous
Total time: 55 min
Yield: 4 servings
Ingredients: 650 g Turkey breast; 80 g Pitted dates; 260 g Dry couscous; 250 g Carrot; 2 cloves Garlic; 1 whole Lemon; 2 tbsp Olive oil; 1.5 tsp Paprika; 1 tsp Ground cumin; 0.25 tsp Ground cinnamon; 150 g Plain Greek yogurt; 340 ml Water; 15 g Parsley; 0.75 tsp Salt; 0.5 tsp Black pepper

Paprika-and-cumin turkey skewers with dates added near the end, served with carrot couscous and a lemony yogurt spoonful.

55 minutes · Medium · 4 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Turkey breast650 g
Pitted dates80 g
Dry couscous260 g
Carrot250 g
Garlic2 cloves
Lemon1 whole
Olive oil2 tbsp
Paprika1.5 tsp
Ground cumin1 tsp
Ground cinnamon0.25 tsp
Plain Greek yogurt150 g
Water340 ml
Parsley15 g
Salt0.75 tsp
Black pepper0.5 tsp

Quantities describe recipe usage, not package sizes.

Allergen notes

Wheat in couscous; milk in yogurt. Check dried-fruit labels for sulphites.

Method

Prepare the accompaniments

Use eight metal skewers and a rimmed tray fitted with an oven-safe rack. Heat oven to 220°C (425°F). Peel and coarsely grate carrots, mince garlic, chop parsley and wash the lemon. Mix yogurt with juice from half the lemon and 0.25 tsp salt; refrigerate. Split dates lengthwise and check for stones.

Season and thread turkey

Cut turkey into 2.5 cm cubes on a separate board. Toss with 1 tbsp oil, garlic, paprika, cumin, cinnamon, 0.25 tsp salt and pepper. Divide between skewers, leaving a little space between cubes. Lay on the rack; wash hands and everything that contacted raw turkey.

Roast and add dates

Roast skewers for 10 minutes and turn with tongs. Place date halves on a small lined tray alongside them, cut-side up, and roast for 5–8 minutes more. Check the thickest turkey cubes on each skewer with a clean thermometer: all must reach 74°C (165°F). Continue as needed, removing dates earlier if their edges darken.

Prepare carrot couscous

Meanwhile warm remaining oil in a small saucepan over medium heat. Soften grated carrot for 4 minutes. Add measured water and remaining 0.25 tsp salt, and bring to a boil. Stir in instant medium couscous, cover, remove from heat and stand for 7 minutes. Fluff; follow the package liquid ratio if different.

Assemble the plates

Fold parsley and juice from remaining lemon half through couscous. Divide among four plates with two cooked turkey skewers each. Slip roasted date halves onto the exposed tips of the skewers with clean tongs, or nestle them beside the meat. Serve yogurt alongside and warn diners that metal skewers are hot.

Roasting dates separately near the end avoids burning their sugars before the turkey is safely cooked.

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