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Turkey Scallopini and Risotto-Style Couscous

Turkey Scallopini and Risotto-Style Couscous

with Roasted Brussels Sprouts and Squash

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We've swapped out traditional arborio rice in this risotto for a 30 min cheat! Roasting shredded Brussels sprouts, creates crispy golden-brown flakes that add a unique crunch and flavour to this risotto. Sweet and nutty squash brings some welcome 'sunshine' and vitamin C to your autumn table. Enjoy!

Allergens:Wheat/BléSulphites/SulfiteMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Turkey Breast Portions

170 g

Butternut Squash, cubes

¾ cup

Pearl Couscous

(ContainsWheat/Blé)

113 g

Brussels Sprouts, shredded

2 unit

Chicken Broth Concentrate

50 g

Shallot

6 g

Garlic

1 tbsp

White Wine Vinegar

(ContainsSulphites/Sulfite)

¼ cup

Parmesan Cheese

(ContainsMilk/Lait)

10 g

Lemon-Thyme

Not included in your delivery

2 tbsp

Butter*

(ContainsMilk/Lait)

2 tbsp

Oil*

3

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories688 kcal
Fat20 g
Saturated Fat5 g
Carbohydrate67 g
Sugar4 g
Dietary Fiber7 g
Protein60 g
Cholesterol117 mg
Sodium578 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Measuring Cups
Garlic Press
Medium Pot
Paper Towel
Large Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 400°F (to roast the butternut squash, brussel sprouts and turkey). Start prepping when the oven comes up to temperature!

Wash and dry all produce.* Strip 1 tbsp thyme (dbl for 4 ppl) from the stems. On a baking sheet, toss the squash and Brussels sprouts with the thyme and 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Roast in the middle of the oven, stirring halfway through cooking, until golden-brown and tender, 25-28 min.

2

Meanwhile, peel, then mince or grate the garlic. Peel then thinly slice the shallot(s) into 1/4 inch slices. Pat the turkey dry with paper towels. Season with salt and pepper. In a medium pot, combine 3 cups hot water (4 1/2 cups for 4 ppl) and broth concentrates. Bring to a gentle boil over medium heat.

3

Heat a large pan over medium-high heat. When the pan is hot, add 1 tbsp oil (dbl for 4ppl), then the turkey. Sear until golden-brown, 2-3 min per side. Transfer the turkey to another baking sheet. Roast in the top of the oven until cooked through, 10-12 min. (TIP: Cook to a minimum internal temp. of 74°C/165°F, as size may vary.**)

4

Add 2 tbsp butter (dbl for 4 ppl) to the pan, then the shallots. Cook, stirring, until softened, 1-2 min. Add couscous, garlic and 1 tbsp vinegar (dbl for 4ppl). Stir together until garlic is fragrant and couscous is toasted, 1-2 min. Add 1 cup broth and stir until broth has been absorbed by the couscous. Continue adding broth, 1 cup at a time, stirring often, until the liquid is absorbed, texture is creamy and couscous is tender, 10-15 min.

5

After the last cup of broth has been stirred in and absorbed, the couscous should be tender and have a creamy texture. Stir in half the Parmesan. Season with salt and pepper. Slice the turkey.

6

Divide the couscous risotto between plates. Top with the roasted veggies and turkey. Sprinkle over the remaining Parmesan.