RECIPE OVERVIEW
Ingredients
Serves: 4 people
-
0
-
Black Pepper
-
600
ml
Chicken Stock Cube
warmed -
200
g
Quinoa
rinsed in a fine sieve -
1
-
Red Onion
finely chopped -
2
tbsp
Sultanas
-
0.5
tsp
SuperValu Chilli Flakes
-
0.5
-
SuperValu Cucumber
deseeded and diced -
2
tbsp
SuperValu Extra Virgin Olive Oil
-
1
tbsp
SuperValu Fresh Mint
finely chopped -
2
tbsp
SuperValu Fresh Parsley Flat Leaf
finely chopped -
0.5
-
SuperValu Lemon
zest -
0
-
SuperValu Salt
-
1
large
SuperValu Tomato
deseeded and chopped -
600
g
SuperValu Turkey Breast
thinly sliced
Method
- Place the rinsed quinoa, stock, raisins, chermoula seasoning, harissa paste, salt & pepper in a small saucepan and bring to the boil and simmer for 12-15 minutes until the liquid has been absorbed.
- Remove from the heat and leave to cool.
- Transfer to a bowl and combine the tomatoes, red onions, cucumber and lemon zest. And set aside covered with cling film.
- In the meantime, heat a sauté pan over high heat and add 2 tbsp olive oil. Add the turkey pieces and sauté for 2 -3 minutes until coloured and cooked through.
- Season with salt, pepper and lemon zest.
- Remove from the heat and add to the tabbouleh.
- To serve, add the fresh herb lemon juice and extra drizzle of olive oil.
- Gently combine and tip into a serving dish.
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