Turkey and zucchini braise with couscous

Ingredients

For 1 serving

• Turkey breast150 g
• Zucchini200 g
• Cherry tomatoes120 g
• Onion30 g
• Basilto taste
• Couscous60 g
• Extra virgin olive oil10 g
• Saltto taste

Contains: gluten,

In season: June – September

Method

1. Peel and chop the onion; wash and trim the courgettes and cut them into roughly 1.5 cm cubes; wash and halve the cherry tomatoes; cut the turkey breast into roughly 2 cm cubes.
2. Heat the oil in a casserole over medium heat and cook the onion for 3 minutes, until translucent; add the turkey and brown it for 4 minutes, until golden on all sides.
3. Add the courgettes, tomatoes and a pinch of salt, cover and cook over medium-low heat for 12 minutes, stirring now and then, until the courgettes are tender and the tomatoes have broken down into a light sauce.
4. Meanwhile bring a small pan of water to the boil. Put the couscous in a bowl, pour over the same volume of boiling salted water, cover and leave for 5 minutes, until it has absorbed the water; fluff it with a fork.
5. Serve the stew over the couscous and finish with torn basil.