• NATIONAL SITE
  • BRITISH COLUMBIA
  • SASKATCHEWAN
  • ALBERTA
  • MANITOBA
  • ONTARIO
  • QUEBEC
  • NEW BRUNSWICK
  • NOVA SCOTIA
  • PEI
  • NEWFOUNDLAND AND LABRADOR
  • YUKON
  • NUNAVUT
  • NORTHWEST TERRITORIES
Nutritional Information

Per serving

Calories:
1360 (per 1/2 recipe)
Protein:
81 g
Fat:
78 g
Carbohydrates:
88 g
Sodium:
2490 mg

Credit
Gabrielle Pellerin - @gabepllrn

Serves: 2
Prep Time: 20 mins
Cook Time: 2 hrs
Cooking the Turkey:
  • Preheat the oven to 350° F.
  • Place the drumsticks in a baking dish.
  • Season the drumsticks 1 tbsp of oil and 1g of salt and 1g of pepper
  • Bake for about 1h 30mins or until the internal temperature is 165 ° F.
  Making the Kiwi Salsa:
  • In a bowl, mix together the kiwi with the pomegranate, onion, cucumber, ¼ lemon juice and lemon zest, adding a 1 tbsp of olive oil, 1g of salt and 1g of pepper.
  Cooking the Couscous:
  • Bring a pot of salted water to a boil Cook the couscous about 15-18 minutes until tender (the time varies according to the size of the couscous).
  Grilling the Zucchini:
  • Heat a 2 tbsp of oil in a skillet over medium-high heat.
  • Grill zucchini slices 2-3 minutes on each side until crispy.
  • Remove from pan, pat dry and put in a deep plate or large bowl.
  Bringing it All Together:
  • Mix together the red wine vinegar with the garlic, 3 tablespoons of oil, basil, 1g of salt and 1g of pepper. Pour over the zucchini and marinate.
  • Mix the couscous with the marinated zucchini and the feta cheese.
Serve the drumsticks on the couscous salad and garnish with the kiwi salsa.

Bon Appetit! Take a photo and share this recipe #ThinkTurkey