Korean-Inspired Turkey & Couscous Bowls
Spice up your leftovers with this tasty Korean-inspired lunch bowl. The sweet and spicy sauce works perfectly with our Tomato & Chilli Couscous.
Method
Put the gochujang, soy sauce, honey, vinegar, sesame oil and garlic in a small sauté pan or saucepan over a medium heat, season with black pepper and whisk to combine. Allow the sauce to come to the boil and then simmer for a few minutes, until it becomes glossy. Stir in the turkey until well coated and cook until the meat is heated through.
Meanwhile put the shredded sprouts, kimchi, half the spring onion, kimchi juice, soy sauce and sesame oil in a bowl and toss to combine.
Prepare the couscous according to the packet instructions.
To serve, divide the couscous between 2-3 bowls. Top with the gochujang turkey and portion out the kimchi & sprout slaw and cucumber. Garnish with sesame seeds, spring onion and coriander.
TIP: for extra protein add a soft-boiled egg.
Ingredients
- 2 tbsp gochujang
- 2 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 2 cloves of garlic, minced
- freshly ground black pepper
- 300g leftover cooked turkey (or chicken), shredded or thinly sliced
- 1 x packet of Ainsley Tomato & Chilli Couscous
- 100g sprouts, shredded or thinly sliced
- 2 tbsp kimchi, plus 2tsp liquid from the jar
- 1 tsp light soy sauce
- 1 tsp sesame oil
- 2 spring onions, thinly sliced or shredded
- ¼ - ½ cucumber, thinly sliced
- 1 tsp sesame seeds, toasted (optional)
- handful of coriander leaves