Students and wonderfully cooked food. It is a combination that seemingly never goes hand in hand, like the time Rachel from friends put beef in the English trifle.
Here is a super quick recipe for Moroccan style turkey (you can use chicken if you don’t like turkey).
Moroccan style turkey with couscous (Cooking time: 10 mins)
- Turkey Breast – around £3/4 for four breasts, aka four meals. Freeze it in freezer bags if you know you won’t eat it by the time it goes bad.
- 1 Onion
- 1 clove of garlic
- Couscous – Less than £1 in any food shop and tastes great. 25g dry
- Moroccan dry spice – In a pot, around £1.
- Soured Cream – can use double cream, but soured cream is healthier. less than a £1.
- Cranberries – Dried, if you’re feeling fancy and want to add some jazziness to your meal.
- Lime, lemon – dirt cheap.
Dice the onion and garlic and fry on a low heat for 2-3 minutes.
Add the diced turkey breast and cook on low heat for 4-6 mins.
Add the dry spice slowly. If the pan becomes too dry, add 4-5 tbsp of water. This will create a sauce.
Carry on cooking the chicken for a further 5 mins.
To check that it’s cooked, take a knife and cut some of the turkey in half in the pan to see that it is white the whole way through. This isn’t something you can have medium-rare.
Put dried couscous and juice of one whole lime in a bowl. Add cranberries.
Boil kettle and pour boiling water just so it covers all the couscous. Cover the bowl with a cloth or a plate and leave for 5 mins to cook it.
Take off cloth/plate and stir. Add a splash more water and cover again.
Plate up, and serve with a dollop of soured cream.