Grilled Turkey Breast with Couscous and Roasted Vegetables

Name: Grilled Turkey Breast with Couscous and Roasted Vegetables
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 1
Cuisine: Middle Eastern
Ingredients: 6 oz Turkey breast (boneless, skinless); 1 cup Couscous (cooked); 0.5 cup Zucchini (chopped); 0.25 cup Bell peppers (chopped, any color); 0.25 cup Onions (chopped); 1 tsp Olive oil; 1 clove Garlic (minced); 1 tsp Mixed dried herbs (such as thyme, rosemary, oregano); to taste Salt; to taste Black pepper

650 kcal · 65 g protein · 20 minutes · 1 servings

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Grilled Turkey Breast with Couscous and Roasted Vegetables

A healthy and flavorful meal featuring juicy grilled turkey breast served alongside fluffy couscous and a colorful mix of roasted vegetables. This dish combines simple ingredients with aromatic garlic and herbs for a satisfying home-cooked dinner.

650 kcal 65 g protein 20 minutes

Ingredients

Turkey breast 6 oz
Couscous 1 cup
Zucchini 0.5 cup
Bell peppers 0.25 cup
Onions 0.25 cup
Olive oil 1 tsp
Garlic 1 clove
Mixed dried herbs 1 tsp
Salt to taste
Black pepper to taste

Method

Prepare the vegetables. Preheat your oven to 400°F (200°C). Chop the zucchini, bell peppers, and onions into bite-sized pieces. Place them on a baking sheet, drizzle with half the olive oil (about 1/2 tsp), and sprinkle with a pinch of salt, pepper, and half the dried herbs. Toss to coat evenly.
Tip: Make sure the vegetables are spread out in a single layer to roast evenly.
Roast the vegetables. Put the baking sheet in the oven and roast the vegetables for about 20 minutes, stirring halfway through to ensure even cooking. The vegetables should be tender and slightly caramelized when done.
Tip: Use a spatula to gently turn the vegetables at 10 minutes for even roasting.
Cook the couscous. While the vegetables roast, prepare the couscous if not already cooked. Boil 1 cup of water, add a pinch of salt, then pour over 1/2 cup dry couscous in a heatproof bowl. Cover tightly and let it steam for 5 minutes. Fluff with a fork once done.
Tip: Covering the couscous tightly traps steam to cook it perfectly fluffy.
Season and grill the turkey breast. Pat the turkey breast dry with paper towels. Mix the remaining olive oil, minced garlic, remaining dried herbs, salt, and pepper in a small bowl. Rub this mixture all over the turkey breast. Heat a grill pan or outdoor grill over medium-high heat. Grill the turkey for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (74°C).
Tip: Use a meat thermometer to check doneness to avoid overcooking.
Assemble and serve. Slice the grilled turkey breast. On a plate, arrange the cooked couscous, roasted vegetables, and turkey slices. Drizzle any pan juices or extra olive oil if desired. Serve warm.
Tip: Garnish with fresh herbs like parsley or a squeeze of lemon for extra freshness.

Pro tips

If you don’t have a grill pan, you can cook the turkey breast in a regular non-stick skillet.
To save time, prepare couscous and chop vegetables in advance.