Grilled Turkey Breast with Couscous Apricot Salad
- 14 ounces Couscous
- 2 large, red onions
- 3 ounces black Olives (pitted)
- 6 ounces dried Apricot
- 2 cloves garlic
- ½ teaspoon ground coriander
- 6 tablespoons olive oil
- 3 tablespoons White vinegar
- peppers (freshly ground)
- 2 tablespoons Shelled peanut
- ½ bunch mint (leaves finely chopped)
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.
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.
Cut turkey breast into thin strips, brush thinly with oil, season with salt and pepper and grill for 1-2 minutes on each side.
Serve the turkey over the couscous salad and sprinkle with the remaining diced onion and garnish with mint leaves.