Roast Turkey with Cauliflower Couscous Recipe

Ingredients

Turkey

• 1 Shady Brook Farms^® Turkey Breast for London Broil, about 2 pounds

• 1 Tbsp paprika

• 1 tsp kosher salt

• 1 tsp Truvía^® Brown Sugar Blend

• 1 tsp onion powder

• 1⁄2 tsp ground mustard powder

Cauliflower Couscous

• 1 head of cauliflower, cut into florets (about 6 cups)

• 1⁄2 cup chopped walnuts

• 1 tsp ground cumin

• 1⁄2 tsp ground cinnamon

• 4 Tbsp apple cider vinegar

• 2 Tbsp Truvía^® Brown Sugar Blend

• 1 tsp kosher salt

• 1⁄4 tsp black pepper

• 2 Tbsp olive oil

Directions

Turkey

• 1.  

  Preheat oven to 350^°F.

• 2.  

  In a small bowl, combine the paprika, kosher salt, Truvía^® Brown Sugar Blend, onion powder, and ground mustard powder.

• 3.  

  Place turkey breast on a cutting board and pat dry with paper towels.

• 4.  

  Rub spice mixture onto both sides of turkey breast.

• 5.  

  Place turkey breast on a rack in a roasting pan.

• 6.  

  Cook until an instant-read thermometer registers 165^°F, approximately 1-11⁄2 hours.

• 7.  

  Remove turkey from oven and cover roasting pan with lid or tin foil. Allow to rest while couscous is being prepared.

CAULIFLOWER COUSCOUS

• 8.  

  In a container with a tight fitting lid, combine walnuts, cumin, cinnamon, apple cider vinegar, Truvía® Brown Sugar Blend, kosher salt, black pepper, and olive oil. Set aside.

• 9.  

  Working in 2 batches, pulse cauliflower florets in a food processor until it resembles small grains.

• 10.  

  Spray a large non-stick skillet with cooking spray.

• 11.  

  Add cauliflower couscous to skillet over medium heat until toasted and brown in spots, approximately 5 minutes.

• 12.  

  Shake spice/vinegar/olive oil mixture thoroughly to combine, add to the cauliflower couscous.

• 13.  

  Stir to combine.

• 14.  

  Serve cauliflower couscous with turkey fanned out on top.