John Myers
Ingredients for 2 servings:
- 250 g turkey breast
- some oil for frying
- 1 large bell pepper(s)
- 1 large zucchini
- 250 ml water
- 2 tsp vegetable stock powder
- 200 g couscous
- ½ cup sour cream (125 ml)
- 1 handful of parsley, chopped
- 2 small garlic cloves, finely chopped
- some lemon juice, freshly squeezed
- salt and pepper
- Paprika powder
Instructions
Working time approx. 10 minutes; Rest time approx. 7 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 32 minutes
simple, quick and delicious
Dice the turkey, season with salt and pepper. Season with a little paprika and fry in hot oil, then place in a bowl and cover. Trim and finely chop the bell pepper and zucchini. Season with salt, pepper, and paprika, fry in hot oil, and add to the meat. Boil water and mix with the vegetable stock powder. Pour about 210 ml of this over the couscous and let it swell (takes about 5-7 minutes). Stir the couscous about 1-2 times. Then add to the meat, bell pepper, and zucchini and mix. Season the sour cream with salt and pepper and mix with chopped parsley and garlic. Season to taste with a little lemon juice. If the consistency is too thick, add a little water. Pour the remaining vegetable stock over the couscous and stir. Finally, drizzle with dollops of sour cream. This recipe is quick to prepare, healthy, and delicious, and can also be eaten cold.
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