Nic's Cous-Cous

#coucous #smokedturkey #smokedturkeyandcouscous #spicingupcouscous #nics_kit_chen

---

I first discovered cous cous when my sister brought some back from a work-do a couple of years ago. Although it was in a salad, I saw many potential for it. It wasn't until I discovered smoked turkey that I helped couscous realised its potential.

I'm not much of a meat eater and I always feel bad making my mum cook two different meals when I visit. For that reason, my mum's became the place I eat meat. On one of my visits, I noticed the soup (curry) tasted different so I asked what is in it and that my friends, was how I made an acquaintance with Smoked Turkey!

I never liked the smell of turkey (I'm fussy as...) but my sister is a big foodie and if she raves about something, it must be good. I took a few wings back with me but since I don't cook our type of soup when I'm in my flat, it was time to own smoked turkey Nicky's style.

---

Serves 2 Prep time 20 mins Cook time 15 mins

---

Utensils

Frying pan

Spatula

Small bowl

---

Ingredients

4 smoked turkey wings

100g chopped turkey salami (can use chorizo or pancetta to substitute)

Chilli flakes

200g couscous

200g Spinach

1 medium red onion

1 teaspoon curry powder

1 tablespoon dried herbs

1 clove garlic

Oil - I usually cook with coconut or rapeseed oil

---

Method

1. Pour slightly salted or seasoned hot water over the couscous, letting it cover about 1cm above the grains. Leave it on the side to swell and soften

2. De-bone the turkey and chop

3. Chop the onion and salami

4. Sautee onions, garlic and salami

5. Add the turkey, chilli and seasoning and let it cook for about 3-4mins. Since smoking process contains a lot of salt, I've given salt a miss and minimise the use of salt based seasoning

6. Add the spinach and cook until it's slightly soft

7. At this stage you have a choice to remove the meat from the pan and serve couscous

8. Alternatively, you can stir the couscous into the pan and serve before or after the spinach

---