Turkey escalopes & giant couscous

• rapeseed oil↗3 tbsp tbsp
• onion↗1

  finely chopped

• aubergine↗1

  cut into 3cm cubes

• large garlic cloves↗2

  crushed

• chilli flakes↗¼ tsp tsp
• tomatoes↗400g can chopped g

  can chopped

• black olives↗70g g

  pitted and sliced

• lemon↗1

  zested

• turkey↗4

  escalopes

• giant couscous↗250g g
• basil↗½ small bunch

  chopped, plus some extra torn leaves to serve

• parmesan↗20g g

  shaved, to serve

Step-by-step instructions

1. 1

   Heat 2 tbsp of the oil in a saucepan over a medium heat. Fry the onion and aubergine for 15-20 mins, or until softened. Add the garlic and chilli flakes and cook for 1 min more. Tip in the tomatoes and olives and cook for another 10 mins.

2. 2

   Meanwhile, heat the grill high. Mix the remaining oil and the lemon zest together, then rub on both sides of the turkey escalopes. Put the escalopes on a baking sheet and grill for 5-6 mins on each side serving until cooked through.

3. 3

   Cook the couscous following pack instructions, then drain and stir through the tomato sauce along with the basil. Slice the escalopes and serve with the couscous, parmesan and extra basil leaves.