Harissa-spiced turkey crown with preserved lemon couscous

Harissa-spiced turkey crown with preserved lemon couscous

  • serves 8
  • A little effort

Spice up your Christmas turkey with harissa and saffron and serve with all the trimmings or this zesty lemon couscous.

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Ingredients

  • turkey crown 1, about 2.5kg
  • harissa paste 2 tbsp
  • lemon 1, juiced
  • ground cumin 1 tbsp
  • saffron threads a large pinch
  • ground coriander 2 tsp
  • fresh ginger 1 tsp, finely grated
  • garlic 4 cloves, peeled and finely grated (a Microplane grater makes it easy)
  • olive oil 1 tbsp
  • honey 1 tbsp
  • salt
  • couscous 250g
  • olive oil 3 tbsp
  • orange 1, juiced
  • lemons 3, halved or quartered
  • mint leaves large handful, finely chopped
  • coriander leaves large handful, finely chopped

Method

  • Step 1

    Mix together all the ingredients for the marinade and use to rub over the turkey crown. Cover and marinate in the fridge overnight if possible.

  • Step 2

    Heat the oven to 180C/fan 160C/gas 4. Put the turkey in a baking parchment-lined roasting tin and cook for 1 hour or until the turkey is cooked through. Remove from the oven and rest for 20 minutes.

  • Step 3

    To make the couscous, put it in a bowl with the olive oil and orange juice. Season with salt and pour over boiling hot water to just cover. Cover tightly with clingfilm and allow to stand for 10-12 minutes. Run a fork through the grains several times to separate and then stir in the chopped lemons and herbs

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