Chorizo And Almond Stuffed Turkey Breast With Couscous - cooking recipe

Ingredients

1/4 lb whole almonds
2 tbsp canola oil
1/4 lb chorizo sausage, finely chopped
5 None red onions, peeled and finely diced
2 tbsp light balsamic vinegar
1 bunch fresh parsley, finely chopped
3 lb turkey breast, pounded thin
1/2 cup vegetable stock
1 tsp coriander seeds
1 tsp black peppercorns
2 tbsp olive oil
2 cloves garlic, peeled and finely diced
2 1/2 tbsp fresh ginger, peeled and finely diced
1 lb carrots, peeled and sliced
1/2 lb dates, pitted and halved
2 None bay leaves
1/2 tsp paprika
1 1/2 cups orange juice
1/4 lb couscous

Preparation

Preheat oven to 325\u00b0F. For the stuffing, toast 3/4 of the almonds in a frying pan. Add a little oil in a pan and chorizo and saute for 3 mins. Add 3 diced onions and cook for 8-10 mins, stirring occasionally. Add vinegar and simmer for 1-2 mins then add 1/3 of the parsley. Spread stuffing evenly over turkey, then roll up and fasten with butcher's twine. Heat remaining oil in a roasting pan and sear turkey, turning as necessary. Add stock, then roast for about 2 hours.
For the couscous, toast coriander and peppercorns in a frying pan for 1-2 mins. Remove from heat, grind with a mortar and pestle then pass through a sifter. Heat olive oil in a saucepan and saute remaining onions, garlic and ginger for 3 mins. Add carrots, dates, remaining almonds, coriander, black pepper, bay leaves and paprika and saute for 3-5 mins. Add orange juice, bring to a boil then simmer for 10-12 mins over low heat. Season to taste.
Meanwhile, prepare couscous according to package directions and set aside to cool slightly. Mix couscous and remaining parsley with the carrot mixture. Remove turkey from the oven, cut into slices and serve with couscous and vegetables.