Recipes

• 1/2 package (150 g)
  Lilydale^® Oven Roasted Carved Turkey Breast Strips
• 2 tbsp (30 mL)
  olive oil
• 1
  onion, chopped
• 1
  large carrot, chopped
• 2
  cloves garlic, minced
• 1 tsp (5 mL)
  ground cumin
• 1/2 tsp (2 mL)
  ground ginger
• 1/2 tsp (2 mL)
  ground coriander
• 1/4 tsp (1 mL)
  cinnamon
• 1/4 tsp (1 mL)
  paprika
• 1/4 tsp (1 mL)
  ground turmeric
• 1/4 tsp (1 mL)
  each salt and pepper
• 1 can (19 oz/540 mL)
  lentils, drained and rinsed
• 1 can (19 oz/540 mL)
  diced tomatoes
• 1 cup (250 mL)
  reduced sodium chicken broth
• 1/2 cup (125 mL)
  pitted green olives
• 4 cups (1 L)
  cooked couscous
• 2 tbsp (30 mL)
  chopped fresh parsley

1. Heat oil in large skillet set over medium heat.
2. Sauté onion, carrot, garlic, cumin, ginger, coriander, cinnamon, paprika, turmeric, salt and pepper for about 5 minutes or until softened.
3. Stir in Lilydale^® Oven Roasted Turkey Breast Strips, lentils, diced tomatoes, broth and green olives; bring to a boil. Reduce heat and simmer for 8 to 10 minutes or until slightly thickened and turkey is heated through.
4. Serve over couscous; garnish with parsley.

Substitute Lilydale® Oven Roasted Carved Chicken Breast for turkey, if desired.