Print Options

Back to Lemon Turkey with Couscous Stuffing >

Include these items:

Taste of Home Logo

Lemon Turkey with Couscous Stuffing

 Lemon Turkey with Couscous Stuffing
"For a special-occasion main dish that's perfect for a small family gathering, try this moist tender turkey breast with its unusual dressing," suggests Kathi Graham of Naperville, Illinois. "Lemon and garlic flavor the meat, while raisins and shredded carrot add sweetness and color to the couscous stuffing."
8 ServingsPrep: 15 min. Bake: 1 hour 25 min. + standing


  • 1 bone-in turkey breast (4 to 4-1/2 pounds)
  • 2 teaspoons olive oil
  • 1 teaspoon lemon juice
  • 1 garlic clove, minced
  • 1/2 teaspoon grated lemon peel
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1-1/2 cups boiling water
  • 1 cup uncooked couscous
  • 1 medium carrot, shredded
  • 1/2 cup raisins
  • 1/3 cup chicken broth
  • 1/4 cup slivered almonds, toasted
  • 2 tablespoons minced fresh parsley


  • Carefully loosen turkey skin, leaving it attached at the back.
  • Combine the oil, lemon juice, garlic, lemon peel, salt and pepper;
  • spread under turkey skin. Place turkey to one side in a shallow
  • roasting pan coated with cooking spray.
  • For stuffing, in a bowl, pour boiling water over couscous. Cover and
  • let stand for 5 minutes or until water is absorbed. Add the

2 of 2

Lemon Turkey with Couscous Stuffing (continued)

Directions (continued)

  • remaining ingredients; toss to combine. Spoon stuffing into other
  • side of pan, shaping into an 8-in. x 5-in. x 2-in. mound. Cover pan
  • and bake at 325° for 45 minutes.
  • Uncover turkey; leave stuffing covered. Bake 40-50 minutes longer or
  • until a meat thermometer reads 170°. Cover turkey with foil and
  • let stand for 15 minutes before slicing. Serve with stuffing. Yield:
  • 8 servings.
Nutritional Facts: 4 ounces cooked turkey, skin removed, with 1/2 cup stuffing equals 303 calories, 4 g fat (1 g saturated fat), 94 mg cholesterol, 181 mg sodium, 26 g carbohydrate, 2 g fiber, 38 g protein. Diabetic Exchanges: 4 lean meat, 1 starch, 1/2 fruit.