Quick Jerk Turkey with Caribbean Couscous, Rice N’ Beans and Spicy Yoghurt Dressing
Spice up your leftovers with the flavours of the Caribbean! This quick and easy meal uses just a few ingredients yet is packed full of flavour. Serve with flatbreads for a hearty meal for two.
Toss the turkey in the jerk seasoning. Heat the oil in a pan and fry the turkey over a medium heat for 5 minutes until heated through.
Meanwhile cook the peas in boiling water according to the packet instructions. Drain well. Heat the grains according to the packet instructions and fluff with a fork.
In a small bowl, mix the yoghurt with the hot sauce.
To assemble stir the peas through the grains and arrange on a platter or divide between plates. Top with the jerk turkey and drizzle with the yoghurt sauce. Garnish with coriander and the spring onions.
- 250g leftover turkey, shredded
- 2 tsp jerk seasoning
- 1 tbsp vegetable or sunflower oil
- 50g frozen peas
- 1 x pouch Ainsley Harriott Caribbean Couscous, Rice N’ Beans
- 100ml natural yoghurt
- 2 tsp hot sauce
- 2 tbsp chopped coriander
- 2 spring onions, trimmed and chopped