Harissa-spiced turkey crown with preserved lemon couscous
- Preparation and cooking time
- Total time
- + overnight marinating
- Easy
- Serves 8
Skip to ingredients
- 1 turkey crownabout 2.5kg
- 2 tbsp harissa paste
- 1 lemonjuiced
- 1 tbsp ground cumin
- a large pinch saffron threads
- 2 tsp ground coriander
- 1 tsp fresh gingerfinely grated
- 4 cloves garlicpeeled and finely grated (a Microplane grater makes it easy)
- 1 tbsp olive oil
- 1 tbsp honey
- salt
- 250g couscous
- 3 tbsp olive oil
- 1 orangejuiced
- 3 lemonshalved or quartered
- large handful mint leavesfinely chopped
- large handful coriander leavesfinely 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
