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!


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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Turkey Breast Portions

170 g

Butternut Squash, cubes

¾ cup

Pearl Couscous


113 g

Brussels Sprouts, shredded

2 unit

Chicken Broth Concentrate

50 g


6 g


1 tbsp

White Wine Vinegar


¼ cup

Parmesan Cheese


10 g


Not included in your delivery

2 tbsp



2 tbsp



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
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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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.


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.


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.**)


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.


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.


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