Recipe: Saffron Couscous Turkey Roll - JUNE'S SECOND RECIPE

Saffron Couscous Turkey Roll
I hope Turkey is OK, June? As soon as I saw this, I thought of you.

SAFFRON COUSCOUS TURKEY ROLL

1 single boneless turkey breast (1 1/2 lb.)
1 tbsp. extra virgin olive oil
1 tsp. liquid honey
1/4 tsp. EACH dried thyme, salt, and pepper
1 1/2 cups sodium-reduced chicken stock
1/4 cup dry white wine or water
4 tsp. all-purpose flour

SAFFRON COUSCOUS STUFFING:
1/4 cup slivered almonds
1 tbsp. extra virgin olive oil
1 clove garlic, minced (1? Yeah right.)
1/3 cup diced shallot or onion
1/3 cup finely diced carrot
1 1/2 tsp. ground coriander
1/4 tsp. EACH ground cumin and salt
pinch crumbled saffron or ground turmeric
pinch each pepper and cinnamon
1/2 cup sodium-reduced chicken stock
1/4 cup orange juice
1/2 cup couscous
3 tbsp currants or raisins
2 tbsp. chopped fresh parsley
1 egg, beaten

SAFFRON COUSCOUS STUFFING:
In small dry skillet, toast almonds over medium heat, shaking pan occasionally, until golden about 4 minutes; set aside.

In saucepan, heat olive oil over medium heat, cook garlic, shallot and carrot, stirring occasionally, until softened, about 3 minutes. Stir in coriander, cumin, salt, saffron, pepper and cinnamon, cook stirring for one minute.

Pour in chicken stock and orange juice; bring to boil. Stir in couscous, currants, parsley and almonds; remove from heat. Cover and let stand for 5 minutes; fluff with fork and let cool. Stir in egg.

With sharp knife held horizontally at thick long side of turkey, cut in half to within 1 inch of opposite side; open like a book. Cover with waxed paper; pound to 1/2 inch thickness. Spread with stuffing, leaving 1 inch border on all sides. Starting at skinless side, roll up. Tie securely with string at 2 inch intervals. (Make ahead: Wrap and refrigerate for up to 8 hours.)

Combine oil, honey, thyme, salt and pepper; brush over turkey. Place on rack in roasting pan; pour in 1/2 cup each water and chicken stock.

Roast in 375 degree oven (or 350 for convection oven) adding 1/2 cup water halfway through, until no longer pink inside and meat thermometer inserted in centre registers 185 degrees about 1 hr and 15 mins.. Transfer to cutting board and tent with foil. Let stand for 15 mins. Before slicing.

Meanwhile, skim fat from pan juices. Add wine, boil until almost evaporated. Whisk in flour then remaining stock; bring to boil and cook, stirring until thickened about 3 mins. Strain into gravy boat. Serve with turkey.

Makes 6 servings about 293 cal., 27 g protein, 12 g total fat (2 g. sat. fat.), 18 g. carb, 2 g. fibre, 83 mg chol, 367 mg sodium.

Source: Canadian Living magazine April 2007 issue.