Turkey, Apricot and Green Olive Skillet with Couscous

Before the Shift

2 substantial plates · Active 20 min · Total 40 min

A small handful of dried apricots turns a quick turkey skillet into a meal with a sweet, sharp sauce. Green olives provide the salty counterpoint; ginger and cumin keep the fruit from making the dish taste like a preserve. Fine couscous catches the juices without needing another burner. This is a useful dinner to make before leaving for work because the last stage is short and the whole meal can be on the table together.

Jump to ingredients

Turkey strips with apricots and green olives beside fluffy couscous.

Give the apricots a head start

Dried fruit needs liquid and a few quiet minutes to soften. Cut the apricots into strips before they go into the stock: whole ones would still be leathery when the turkey is ready. The sauce should look loose when the meat returns to the pan. Couscous absorbs a surprising amount on the plate, so a dry-looking skillet needs a splash of water rather than another long simmer.

Brown briefly, then finish gently

Use turkey breast cutlets sliced across the grain into strips of even thickness. A large skillet lets them color without steaming in a heap. They do not need to be fully cooked during their first visit to the pan; their final simmer completes the cooking. Check a thick piece with a thermometer instead of repeatedly cutting the narrow strips, and take the pan off the heat once the turkey reaches its safe temperature.

Leave time to eat

A meal before a shift is easier to enjoy when it does not end in a rush to wash every pan. Measure the couscous and chop the fruit before you start browning the turkey. The covered couscous can wait for several minutes while the sauce finishes. Set aside any second portion promptly in a shallow container; do not leave it in the warm skillet for the length of the shift.

Ingredients

  • 10 1/2 oz turkey breast cutlets, cut into 1/2-inch (1 cm) strips (300 g)
  • 3/4 cup fine quick-cooking couscous (130 g)
  • 3/4 cup boiling water for couscous (180 ml), or the packet-specified amount
  • 1 tablespoon olive oil (15 ml), divided
  • 1 small onion, thinly sliced (100 g)
  • 1 tablespoon finely grated fresh ginger (6 g)
  • 1/2 teaspoon ground cumin (1 g)
  • 1/4 teaspoon ground cinnamon (0.5 g)
  • 1/3 cup dried apricots, cut into thin strips (50 g)
  • 1 cup low-sodium chicken stock (240 ml)
  • 1/4 cup pitted green olives, halved (40 g)
  • 1 tablespoon lemon juice (15 ml)
  • 2 tablespoons chopped flat-leaf parsley (8 g)
  • 1/4 teaspoon fine salt (1.5 g), divided
  • 1/4 teaspoon black pepper (0.5 g)

Set out

12-inch (30 cm) skillet with lid, Heatproof bowl with cover, Small saucepan or kettle, Instant-read thermometer, Separate plate for partly cooked turkey; keep it separate from clean serving dishes

Allergens

Wheat; check stock for additional allergens. Check labels and substitutions.

Make it

  1. Put the couscous in the heatproof bowl. Keep the measured water ready to boil. Pat the turkey dry and season it with half the salt and all the pepper.
  2. Heat 2 teaspoons of the oil in the skillet over medium-high heat. Brown the turkey in one layer for 3–4 minutes, turning once; work in two batches if necessary. Transfer to a plate. It will finish cooking later.
  3. Reduce the heat to medium. Add the remaining oil and onion; cook for 6–7 minutes until soft. Stir in the ginger, cumin and cinnamon for 30 seconds.
  4. Add the apricots, stock and olives. Bring to a simmer and cook, uncovered, for 6–8 minutes, until the apricots soften and the liquid reduces slightly.
  5. Meanwhile, pour the boiling water over the couscous with the remaining salt. Cover for 5 minutes, or follow the packet, then fluff with a fork.
  6. Return the turkey and its juices to the skillet. Simmer gently for 2–4 minutes, until the thickest pieces reach 165°F/74°C. Add a tablespoon of water if the sauce becomes dry. Stir in the lemon juice and parsley. Divide the couscous and turkey mixture between two plates.

Pack the spare portion before leaving

Divide the second portion while serving the first. A shallow container cools more readily than a covered skillet full of food; refrigerate it promptly before your departure.

A useful detail

The turkey must reach 165°F/74°C in the final simmer; the initial browning time alone is not a doneness check.

Another way

  • Use 10 1/2 oz (300 g) boneless chicken breast in the same-size strips, also cooking to 165°F/74°C.
  • For a less sweet sauce, use 1/4 cup (35 g) apricots and add an extra tablespoon (15 ml) of stock.

Keep it well

Refrigerate shallow portions within 2 hours, or 1 hour above 90°F/32°C, at 40°F/4°C or below for up to 3 days. Reheat covered with a splash of water until the turkey and couscous reach 165°F/74°C. For a cold journey, use an insulated bag with two cold sources and refrigerate at work.

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