Tunisian-Spiced Turkey with Garlic Couscous and Harissa Gravy

Turkey

• 1

  Preheat oven to 400°.

• 2

  Place first 3 ingredients in a small skillet and cook over medium-low heat 2 minutes or until toasted and fragrant, shaking pan frequently. Place the mixture in spice grinder or mortar and process until finely ground. Place mixture in a small bowl and stir in olive oil and next 3 ingredients to form a paste.

• 3

  Rinse turkey and pat dry. Remove excess fat. Rub spice mixture all over the breasts.

• 4

  Place turkey on rack in a roasting pan and add chicken stock to the pan. Bake until thermometer registers 180°. Let stand 10 minutes.

Gravy

• 1

  Place a heavy-duty zip-lock bag inside a 2-cup measuring glass. Pour pan drippings into bag and let stand 10 minutes (fat will rise to the top). Seal bag and carefully snip off 1 bottom corner of the bag to drain drippings into a medium saucepan, stopping before fat layer reaches opening, discard fat. Bring to a boil. Reduce heat and simmer 5 minutes. Combine 1/3 cup water and cornstarch stirring with a whisk. Stir cornstarch into pan and bring to a boil. Reduce heat and simmer 3 minutes or until slightly thickened.

• 2

  Place spices in a small skillet and cook over medium-low heat 2 minutes until toasted and fragrant shaking pan frequently. Place mixture in a spice grinder or mortar and process until finely ground. Add crushed red pepper, Serranos, and two garlic cloves and process until a paste forms. Remove paste from grinder and combine with yogurt. Add yogurt mixture to the saucepan with the drippings and simmer 3 minutes. Add salt and pepper.

Couscous

• 1

  Heat oil in a saucepan over medium-high heat. Add garlic cloves and sauté 1 minute. Add water and stock to the pan and bring to a boil. Stir in couscous and currants. Cover, remove from heat, an let stand 8 minutes. Fluff with a fork. Add remaining ingredients.

• 2

  Serve with the sliced turkey breast and gravy.