RAS EL HANOUT RUBBED TURKEY FILLET ON GOJI BERRIES AND DAIKON COUSCOUS

Ras el Hanout, beautiful Moroccan spice rub is used on the turkey fillet. It just brings out the mild spiciness of the rub with the goji berries and daikon couscous. In case you do not have goji berries, raisins or dried cranberries will do too. To give a kick to this dish I drizzled some spicy green hot sauce. 

Serves 2 

Time; 30-35 minutes

2 turkey fillet

1-2 tbs Ras el Hanout

1 cup couscous

1 tbs lemon juice

1 small carrot diced finely

1/2 cucumber diced finely

1 small daikon diced finely

1 small onion chopped finely

1 garlic clove minced

2 tbs olive oil

2 tbs chopped parsley

2-3 tbs goji berries/ dry cranberries/ raisins

Method

First, Cook the garlic in 1 tbs of olive oil till fragrant. Then add the couscous and stir-fry till it has changed its colour to light brown. Stir frying the couscous in a bit of olive oil brings the nuttiness taste. 

Transfer the stir-fry couscous to an airtight container and add the required amount of water and cover it. Open after 5 minutes and with a fork fluff up the couscous and add 1 tbs of olive oil. 

Then add the chopped onions, parsley, carrots, daikon, cucumber and goji berries. Season it well with salt and pepper. Keep it aside till the serving time.

Now, for the turkey fillet, rub the Ras el Hanout  well on the fillet. Season it well with salt and pepper and cook in a heavy bottomed pan with 1 tbs of olive oil on both the sides for 3-4 minutes depending on the thickness and finish the further cooking in a preheated oven at 200'C for 5-7 minutes. ( If you don't want to use the oven let it cook in the pan for 5-7 minutes each side.)

Once cooked, serve the fillet on the couscous and drizzle with the spicy green sauce or some lemon wedges on the side.