Ingredients
For the cous cous
- 1 cup cous cous
- Salt and pepper to taste
- ½ lemon zest only
- Boiling water
For the turkey with creamy paprika sauce
- 350 g turkey filets
- 1 tbsp butter salted or unsalted
- 1 tbsp olive oil
- 180 g brown onion approx ½ a large onion or 1 small onion
- 1 tbsp paprika
- 1 tbsp dried oregano
- 3 garlic cloves grated, minced or puréed
- 120 ml white wine optional
- 1 tbsp all-purpose flour
- 100 ml milk
- 100 ml cream
Instructions
For the couscous
- Place the couscous in a heat-proof bowl. It can be in a small pot as well.
- Add the lemon zest, salt and pepper and mix.
- Add enough boiling water to cover the couscous plus 1cm / ⅓in extra water. Let it cook without stirring for 10-15 minutes.
- Use a fork to fluff up the couscous.
For the turkey with creamy paprika sauce
- Preheat a pan over medium-high heat and add the butter and oil. The oil prevents the butter from burning. Add the turkey filets and don't move them until it has cooked ¾ of the way (yo usee this by noticing the change in colour from pink to white). Flip them and cook them on the other side for 2 extra minutes.
- Remove the turkey from the pan and add the onion, paprika and oregano to the same pan where we cooked the turkey. Cook the onion over medium heat until it's very soft and starts to get golden. As it cooks you can cut the turkey in cubes.
- Add the garlic and cook it for 30 seconds - 1 minute, stirring constantly.
- Add the wine (optional) and let it evaporate completely.
- Add the flour and mix.
- Add the milk and cream and mix. Add the cubed turkey (also add the jiuces it might have let go of) and let everything simmer over low heat until the sauce thickens.
- Correct the level of salt and pepper and serve.
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