Turkey Broccoli Couscous

Ever heard of couscous?  Ever eaten it?  Well, the day has come to throw caution to the wind and embark upon a new foodie adventure.

Mystery unraveled: couscous, simply put, is a North African dish of spherical grains made from semolina wheat.  Couscous is basically a cousin to the pasta we all know and love.  Its texture is unique.  Couscous may take a bit of getting used to; however, it's not so extreme as to be dubbed an "acquired taste."  Several children I know actually love couscous, including my own Kiddo, who has requested it be served for her upcoming birthday supper.

Let me proclaim its wonders in the convenience category.  Throw one cup of couscous into one cup of boiling water, turn off the heat, and let it sit for five minutes.  Add a pinch of salt, and there it is...half your supper!  Couscous is especially good if you substitute chicken broth for the water, then hit it with a sprinkle of grated Parmesan.  This emergingly popular grain also tastes fabulous chilled in a Middle Eastern-style salad that I like to make in the summertime.

Couscous is readily available in grocery stores, hiding near the rice.  Or you can pick it up in the bulk display of your health food store.  I prefer whole wheat couscous in the traditional small size.  My Kiddo loves Israeli Couscous, which is quite a bit larger: think tapioca or orzo pasta size.

Turkey Broccoli Couscous is a speedy stove top supper that I invented several years ago.  I love the way it incorporates healthy elements together, combining familiar turkey and broccoli with the slightly exotic grain.  This is a great way to try couscous for the first time!  The flavorings are clean and subtle, sans any gooey, cheesy, or fatty sauce. The dish gets its spunk from Italian-style tomatoes, garlic, balsamic vinegar and a freshly squeezed orange.  

 

Turkey Broccoli Couscous

an original recipe by Kelly Jo Vanderstelt

1.  Combine in large skillet and saute' for 5 to 6 minutes over medium heat:

• 3 Tbs. Olive Oil
• 1 to 1 1/2 lbs of boneless, skinless turkey breast / tenderloin, cut into bite-sized chunks for quick cooking
  
• 2 broccoli crowns, washed and cut into pieces
• 6 green onions, sliced most of the way up (well into the dark green tops)
• 3 cloves garlic, roughly chopped
• 1 Tsp. dried Oregano
• 1 Tsp. dried Italian Seasoning

2.  Stir in:

• 1 - 14.5 oz. Can of Italian-style Diced Tomatoes (I used petite cut with garlic and olive oil)
• 1 Cup Chicken Broth (or water & 2 Tsp. Better than Bouillon Chicken)
• The Juice of 1 Orange, freshly squeezed (about one-half cup)
• 1 Tbs. Balsamic Vinegar
• 1/2 Tsp. Salt

3.  Bring to a boil, then reduce heat and gently simmer 5 minutes, covered.

4.  Pour in 1 Cup uncooked Couscous, stirring gently to saturate and combine.

5.  Turn off heat, cover and let sit for 5 minutes.

6.  Garnish with flakes of shredded Parmesan, and serve immediately.

Serves 4 to 6.