• 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
Easter Egg Purple
Easter Egg Purple

Credit
Gabrielle Pellerin - @gabepllrn

Serves: 2
Prep Time: 20 mins
Cook Time: 2 hrs
Easter Egg Orange
Easter Egg Orange
Easter Egg Yellow
Cooking the Turkey:
  • Preheat the oven to 350° F.
  • Place the drumsticks in a baking dish.
  • Season the drumsticks with 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 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 for approx. 15-18 minutes until tender (the time varies according to the size of the couscous).
  Grilling the Zucchini:
  • Heat 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.
Easter Egg Pink
Easter Egg Pink

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