Harissa Turkey With Pomegranate Cous Cous

• Turkey
• 2 turkey breast escalopes
• 2 tablespoons Harissa paste
• 1 splash olive oil
• 1 pinch salt and pepper
• Pomegranate Cous Cous
• 1 cup cous cous (uncooked)
• 1- 1.5 cups boiling water
• 1 Pomegranate (seeds from)
• 1 large handfuls fresh cilantro (chopped)
• 2 tablespoons balsamic vinegar
• 1 pinch salt and pepper
• 4 tablespoons Greek Yoghurt (option: garnish)

1. reheat the oven to 200C. In a roasting tray, lay the turkey escalopes out. Cover in the Harissa paste, some olive oil, salt and pepper, and bake in the oven for 15 minutes.
2. Meanwhile, in a mixing bowl, put boiling water over the couscous and cover for at least 5 minutes (or until the couscous is cooked). Add the pomegranate, coriander, dressing to the cooked couscous, season to taste, then set aside.
3. Remove the turkey from the oven, and serve with the couscous and a few generous tablespoons of Greek Yoghurt (optional)

turkey, turkey breast escalopes, paste, olive oil, salt, cous cous, boiling water, cilantro, balsamic vinegar, salt, greek yoghurt

Taken from food52.com/recipes/19958-harissa-turkey-with-pomegranate-cous-cous (may not work)