Moroccan-style Grilled Turkey Steaks with Mint and Roast Pine Nut Pesto

Tomato couscous flavoured with peach and passion fruit gives a North African feel to Ashbell McElveen's tender turkey steaks
By Ashbell McElveen
Moroccan-style Grilled Turkey Steaks with Mint and Roast Pine Nut Pesto
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 10 minutes
  • Effort: medium



  • 4 fresh turkey steaks
  • black pepper
  • olive oil, l, for drizzling
  • juice of ½ lemons
  • 250 ml peach and passion fruit juice
  • 300 g ready-made Mediterranean vegetable sauce
  • 200 g couscous

For the pesto:

  • 125 g pine kernels
  • 3 clove garlic, crushed
  • 60 g fresh mint, chopped
  • 115 g butter, softened


1. Preheat the grill to high.

2. To make the pesto, place the pine nuts in a dry frying pan over a medium-high heat and cook for 1-2 minutes, stirring, until golden. Place the nuts in a food processor with the garlic, mint and butter. Blend to a smooth paste and set aside.

3. Season the turkey steaks with salt and pepper and drizzle with olive oil. Grill the steaks on a hot grill pan under the preheated grill for about 3 minutes on each side, until cooked through and tender.

4. Meanwhile, place the lemon juice in a saucepan with the fruit juice and vegetable sauce and cook over a medium heat until reduced by a quarter. Cook the couscous according to the packet instructions. Fold the couscous into the sauce and drizzle with olive oil or mix in a little of the pesto.

5. Top the turkey steaks with the pesto and serve with the couscous.

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