Turkey Kebabs with Couscous

A bean recipe for every taste:

Cut turkey meat into narrow slices and thread onto skewers. Heat 2 tsp of oil in a frying pan and roast the skewers in it, maybe adding a little bit of pineapple juice so they don’t burn.

Meanwhile, season the kebabs with salt and Vegeta.

Vegeta seasoning preparation without salt can be bought in supermarkets.

It contains celery root, carrots, mixed spices, onions, parsley root, pepper, mace, glutamate, paprika, parsley, oregano, savory. Those who are allergic to glutamate can also use salt, pepper and curry.

Pour boiling hot salted water over the couscous and let it swell for 10 minutes. Use enough salted water so that the couscous is always covered, stir a little and add more salted water if necessary. When the couscous is swollen, add a tsp of olive oil. You can also add fresh parsley or season a little more.

Heat the pineapple and juice in a saucepan and season with lemon, salt and orange-ginger-herb mixture. Stir the cornstarch in a little bit of cold water and thicken the pineapple a little bit.

Orange-Ginger Herb Blend includes: Paprika, ginger, curry, garlic, parsley, coriander and gives a subtle fruity flavor.

Put couscous on a plate, add pineapple on top and put the skewers on.

Fat calories: 14, 02 %

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