- Microwave broth for 3 or 4 minutes until piping hot.
- In a large bowl, mix couscous, ras-el-hanout*, oil, and lemon juice. Pour on hot broth, cover bowl with plastic wrap, and let rest for 10 minutes.
- In the meantime, cut turkey and vegetables.
- When couscous is tender and puffed and all broth is absorbed, add turkey and stir to fluff and cool couscous.
- Add vegetables, a generous sprinkling of pepper and a pinch of salt. Stir and serve.
- Refrigerate leftovers in airtight containers for lunches.
Ras-el-hanout is a Moroccan spice blend whose recipe depends on who makes it. You can find it in the grocery store in the bottled spice section. Here is my own basic version. In a skillet, toast 15 mL (1 tbsp.) each of cumin, mustard, fennel and coriander seeds. When the seeds are highly fragrant and begin to hop in the pan, transfer them to a mortar, add 7.5 mL (½ tbsp.) each ground cinnamon and ginger, and crush all the spices to a fine powder to flavour the couscous. -Geneviève
Recipe from Les lunchs de Geneviève recipe book by Geneviève O ’Gleman, nutritionist (éditions La Semaine, 2012) www.lunchsante.ca
Photo credit: Sophie Carrière