Healthy Gourmet Kitchen

Grilled Turkey Breast with Couscous Apricot Salad

and fresh mint
5
Average: 5 (4 votes)
(4 votes)
Grilled Turkey Breast with Couscous Apricot Salad

Grilled Turkey breast with couscous apricot salad - Mediterranean inspired - Ready in 20 minutes

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Health Score:
8,9 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
737
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie737 kcal(35 %)
Protein53 g(54 %)
Fat26 g(22 %)
Carbohydrates71 g(47 %)
Sugar added0 g(0 %)
Roughage8.4 g(28 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E6 mg(50 %)
Vitamin K8.8 μg(15 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.2 mg(18 %)
Niacin28.9 mg(241 %)
Vitamin B₆0.8 mg(57 %)
Folate63 μg(21 %)
Pantothenic acid1.9 mg(32 %)
Biotin21.6 μg(48 %)
Vitamin B₁₂0.8 μg(27 %)
Vitamin C4 mg(4 %)
Potassium1,012 mg(25 %)
Calcium87 mg(9 %)
Magnesium127 mg(42 %)
Iron5.2 mg(35 %)
Iodine8 μg(4 %)
Zinc5.2 mg(65 %)
Saturated fatty acids4.3 g
Uric acid283 mg
Cholesterol68 mg
Complete sugar3 g

Ingredients

for
4
Ingredients
14 ozs Couscous
2 large, red onions
3 ozs black Olives (pitted)
6 ozs dried Apricot
2 cloves garlic cloves
½ tsp ground coriander
6 Tbsps olive oil
3 Tbsps White vinegar
salt
peppers (freshly ground)
2 Tbsps Shelled peanut
½ bunch mint (leaves finely chopped)
also
22 ozs turkey breasts
mint (for garnish)
How healthy are the main ingredients?
Oliveolive oilApricotgarlic clovemintonion

Preparation steps

1.

Bring  1-1/2 cups of water to a boil, add the couscous and let simmer for 5 minutes. Fluff the cooked couscous with a fork.

2.

Peel and cube the onions. Slice the olives. Cut the apricots into small pieces. Peel garlic and chop finely. Mix the vinegar with the coriander, salt and pepper and drizzle in oil, to taste. Stir in olives, apricots, garlic and half the onions mix everything together with the couscous. Fold in the chopped mint leaves and peanuts.

3.

Cut turkey breast into thin strips, brush thinly with oil, season with salt and pepper and grill for 1-2 minutes on each side.

4.

Serve the turkey over the couscous salad and sprinkle with the remaining diced onion and garnish with mint leaves.