Culinary Escapade

I am sure some of you have still have turkey leftovers. I know that right after Thanksgiving or Christmas we tend to have turkey coming out of our ears.

If like me, you get tired of making turkey sandwiches and want to find a way to make it not feel like you are still eating your Thanksgiving dinner, this recipe is for you. You can always substitute the turkey for chicken or canned tuna as well. Furthermore, this recipe is super quick to put together seeing as couscous cooks in a snap.

It is well known that I love all things curried. I also love couscous. I recently started to make some healthier choices in my diet and decided to try whole wheat couscous instead of the regular one. It is really good, it has a bit of a nuttiness to it because it is whole wheat.

I also make couscous differently from the way the package instructs us. I find it gives the couscous a better texture and adds nuttiness to it. In fact, I think I will do a seperate post later this week about how to make it my way. Stay tuned for that. However, for the sake of this recipe and simplicity, cook your couscous according to package instructions or stick to a 1 part couscous and 2 part liquid.

Curried Turkey Couscous

1 cup cooked turkey, shredded

2 ribs celery, diced

1 green onion, sliced

2 cups cooked couscous, whole wheat or regular

1 1/2 tbsp olive oil

1 tbsp ginger, minced

1/2 tsp turmeric

1 tsp cumin seeds

2 cloves garlic, minced

1 tsp coriander powder

1/2 tsp garam masala

1/2 tsp cayenne pepper

Method

- Put the turkey, celery, green onion and cooked couscous in a large bowl.

- In a small pan heat the olive oil. Add the cumin seeds ginger and garlic and fry until the seeds start to brown and the garlic smells fragrant. Be careful not to burn the spices.

- Stir in the turmeric, coriander, cayenne pepper and garam masala. Pour mixture over the couscous and toss to combine well. Serve immediately.