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Roast Turkey with Cauliflower Couscous

  • Will vary depending on size Servings
  • 10 mins Prep Time
  • Will vary Total Time


  • 1 Turkey Breast Tenderloin, about 2 pounds
  • 1 tablespoon sweet paprika
  • 1 teaspoon kosher salt
  • 2 teaspoons brown sugar
  • 1 teaspoon onion powder
  • 1/2 teaspoon dry mustard powder
  • 1 head of cauliflower, about 3 cups cut into florets
  • 1/4 cup walnuts, finely chopped
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cinnamon
  • 2 tablespoons currants
  • 1 tablespoon lemon juice, freshly squeezed
Serving Size About 3 oz. cooked turkey and 1/3 cup cauliflower
Amount Per Serving
Calories 170
Calories from fat 30
% Daily Value*
Total fat 3 g 5 %
Saturated fat 0 g 0 %
Trans fat 0 g
Cholesterol 70 mg 23 %
Sodium 310 mg 13 %
Total Carbohydrates 6 g 2 %
Dietary Fiber 2 g 8 %
Sugars 4 g
Protein 30 g
Vitamin A 8%
Vitamin C 35%
Calcium 4%
Iron 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. This is a representation of the nutrition label. The actual nutrition label on the product may vary slightly.
  • Step 1

    Preheat oven to 350° F. Pat the turkey breast tenderloin dry with paper towels and place on a roasting rack in a roasting pan.
  • Step 2

    In a small bowl, combine the paprika, salt, brown sugar, onion powder and dry mustard. Spread the spice rub on the turkey on all sides.
  • Step 3

    Transfer turkey to the oven and cook until the internal temperature reaches 165° F on an instant-read thermometer. Let the turkey rest 20 minutes before slicing.
  • Step 4

    Pulse cauliflower in a food processor until it's riced.
  • Step 5

    Heat a large nonstick skillet over medium heat and spray with cooking spray. Add the cauliflower and gently toast, stirring occasionally, until it starts to brown in a few spots, about 5 minutes. Transfer to a bowl.
  • Step 6

    In the same skillet, toast the nuts and spices over low heat. When fragrant, about a minute, add to the cauliflower. Stir in the currants and lemon juice and stir to combine.
  • Step 7

    Serve slices of turkey fanned out on top of the cauliflower couscous.

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