Butterball Grilled Harissa Turkey Breast with Veggies & Couscous

Ingredients

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1 Butterball turkey breastSalt and pepper, to taste1/2 cup harissa sauce2 cups pearl couscous, cooked1 bunch asparagus, trimmed1 red bell pepper, chopped1 red onion, chopped1 zucchini, choppedOil sprayGreen onions, sliced

Green Tahini Sauce:

1/2 cup tahini1/4 cup fresh parsley1/4 cup fresh cilantro2 cloves garlicJuice of 1 lemon1/4 cup water (or more for desired consistency)Salt, to taste

Directions

  1. Season Butterball turkey breast with salt and pepper and preheat your grill to medium-high heat.

  2. Brush the turkey breast generously with harissa sauce.
  3. Place the top of the turkey breast (skin side) on the grill and cook, turning occasionally and brushing with additional harissa sauce, until the internal temperature of the turkey reaches 165°F (74°C), or for about 20-25 minutes.
  4. While the turkey is cooking, place asparagus, bell pepper, red onion, and zucchini on the grill and sprinkle with salt.
  5. Grill vegetables until tender and slightly charred, about 8-10 minutes.
  6. Next, add all the ingredients for the green tahini sauce to a food processor and blend until smooth. Season with salt to taste and add more water if needed to achieve your desired consistency. This sauce can be made in advance of cooking and refrigerated for 5-6 days.
  7. To serve, slice the grilled turkey breast and transfer to a serving platter.
  8. Spoon the couscous into the platter. Top with the grilled vegetables.
  9. Drizzle with green tahini sauce. Garnish with sliced green onions and enjoy!

    10. Recipe by: Tara Omidvar

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