Moroccan Turkey Breast With Charmoula Sauce

1.tombine butter, ginger, cumin, paprika, cinnamon, saffron and red pepper flakes. Spread under skin of breast and all over the skin. Season with salt.
2.treheat oven to 400u0b0F (200u0b0C).
3.tlace breast on a rack over a baking dish and roast for 1 hour 15 minutes or until an instant read thermometer reads 165u0b0F (73u0b0C).
4.temove breast from pan and let sit for 10 minutes before slicing.
5.tombine parsley, coriander, garlic, lemon juice, olive oil, paprika and cumin in food processor until pureed. Season with salt and pepper.
6.tlice turkey and serve over couscous with Seven Vegetables (recipe follows).
Serves 6 to 8
Couscous with Seven Vegetables
It is good luck to have seven vegetables in any Moroccan dish.
21/2 cups chicken stock
1/2 tsp ground cumin
1/4 tsp paprika
1/4 tsp ground black pepper
1/4 tsp cinnamon
1/2 tsp turmeric
1/2 cup chopped red onion
1/4 cup diced carrots
1/2 cup diced white turnip
1/2 cup diced red pepper
1/2 cup diced zucchini
2 cups couscous
1/2 cup peas, fresh or frozen
Salt to taste
3 tbsp chopped fresh coriander
1.teat chicken stock in a pot over medium heat. Add cumin, paprika, black pepper, cinnamon and turmeric and simmer together for 2 minutes.
2.tdd onion, carrots, turnips, red pepper and zucchini and simmer 5 to 7 minutes or until vegetables are softened. Turn heat to high and bring to boil. Stir in couscous. Cover and remove from heat. Let stand for 5 minutes. Uncover and fluff with a fork. Season with salt and sprinkle with coriander. Serve with the turkey.