Moroccan Turkey with Cranberry Couscous

Ingredients

• 0.3 teaspoon pepper black
• 2 cups couscous uncooked
• 2 teaspoons curry powder 
• 1 cup cranberries dried
• 14.5 ounce less-sodium chicken broth fat-free canned
• 0.5 cup basil fresh chopped
• 0.5 cup cilantro leaves fresh chopped
• 8  garlic cloves sliced
• 0.5 teaspoon garlic powder 
• 0.3 teaspoon ground cinnamon 
• 1 teaspoon ground coriander seeds 
• 2 teaspoons ground cumin 
• 0.5 teaspoon ground ginger 
• 0.3 cup lemon sections peeled chopped
• 4 teaspoons lemon rind grated
• 1 tablespoon olive oil 
• 0.7 cup onion finely chopped
• 1 cup orange juice fresh
• 0.5 teaspoon oregano dried
• 0.7 cup bell pepper red finely chopped
• 0.8 teaspoon salt 
• 1 teaspoon salt 
• 2.5 pound turkey breast halves boneless skinless
• 1 cup water 

Equipment

• bowl
• sauce pan
• oven
• kitchen thermometer
• colander
• broiler pan

Directions

1. Preheat oven to 40
2. To prepare turkey, combine first 8 ingredients; rub over turkey.
3. Place turkey on a broiler pan coated with cooking spray; insert a meat thermometer into thickest portion of a breast.
4. Bake at 400 for 55 minutes or until thermometer registers 18
5. Let stand 10 minutes before slicing.
6. To prepare couscous, bring orange juice to a boil in a small saucepan while turkey bakes. Stir in cranberries.
7. Remove from heat; let stand 30 minutes.
8. Drain cranberries in a colander over a bowl, reserving juice.
9. Heat oil in a large saucepan over medium-high heat.
10. Add sliced garlic; saute 1 minute.
11. Add onion and bell pepper; saut 2 minutes. Stir in reserved juice, water, curry, 1 teaspoon salt, and broth; bring to a boil. Gradually stir in couscous; remove from heat. Cover and let stand 5 minutes.
12. Fluff couscous with a fork.
13. Add cranberries, basil, cilantro, rind, and lemon sections, tossing gently to combine.
14. Cut each turkey breast into 1/2-inch-thick slices.
15. Serve turkey with couscous.