Turkey scaloppine with sun-dried tomatoes and basil, couscous

Ingredients

For 1 serving

• Turkey breast150 g
• Sun-dried tomatoes15 g
• Basilto taste
• All-purpose flour8 g
• Vegetable broth80 ml
• Couscous60 g
• Zucchini120 g
• Extra virgin olive oil10 g
• Saltto taste

Contains: gluten, celery, sulphites,

Method

1. 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 all the water; fluff it with a fork.
2. Meanwhile wash and trim the courgettes and cut them into roughly 1 cm dice; sauté them in a frying pan with half the oil over medium-high heat for 5 minutes, until golden but still firm, salt them and stir them into the couscous.
3. Chop the sun-dried tomatoes. Pound the turkey breast slices between two sheets of cling film and dredge them in the flour, shaking off the excess.
4. Heat the remaining oil in the same pan over medium-high heat and brown the slices for 2 minutes per side, until golden.
5. Add the sun-dried tomatoes and the vegetable stock and let it reduce for 2 minutes, until the sauce thickens and coats the meat; turn off the heat, finish with torn basil and taste before adding salt, as the sun-dried tomatoes are already salty.
6. Serve the escalopes with their sauce next to the courgette couscous.