Ingredients:
• 1 bone-in turkey breast (4 to 4 1/2 lbs/1.8 to 2 kg)
• 2 tsp (10 ml) olive oil
• 1 tsp (5 ml) lemon juice
• 1 garlic clove, minced
• 1/2 tsp (2 ml) grated lemon peel
• 1/4 tsp (1 ml) salt
• 1/8 tsp (0.5 ml) pepper

Stuffing:
• 1 1/2 cups (375 ml) boiling water
• 1 cup (250 ml) uncooked couscous
• 1 medium carrot, shredded
• 1/2 cup (125 ml) raisins
• 1/3 cup chicken broth
• 1/4 cup (50 ml) slivered almonds, toasted
• 2 tbsp (25 ml) minced fresh parsley

Method:
1. Carefully loosen turkey skin, leaving attached at back. Combine oil, lemon juice, garlic, lemon peel, salt and pepper; spread under turkey skin. Place turkey to one side in shallow roasting pan coated with nonstick cooking spray.

2. For stuffing, in bowl, pour boiling water over couscous. Cover and let stand 5 minutes or until water is absorbed. Add remaining ingredients; toss to combine. Spoon stuffing into other side of pan, shaping into 8-in. x 5-in. x 2-in. (20-cm x 13-cm x 5-cm) mound. Cover pan; bake at 325 F (160 C) 45 minutes.

3. Uncover turkey; leave stuffing covered. Bake 40-50 minutes longer or until meat thermometer reads 170 F (77 C). Cover turkey with foil and let stand 15 minutes before slicing. Serve with stuffing.

Serves 8

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