Ingredients

• 1 tablespoon extra virgin olive oil
• 1 small red onion, finely chopped
• 2 garlic cloves, crushed
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons ground coriander
• 3/4 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon dried chilli flakes
• 500g turkey mince
• 190g (1 cup) couscous
• 75g (1/2 cup) dried cranberries
• 1 lemon, rind finely grated, juiced
• 250ml (1 cup) boiling water
• 1 cup fresh mint leaves, firmly packed
• 1 cup fresh coriander leaves, firmly packed
• 2 tablespoons pistachios, toasted, chopped
• Extra virgin olive oil, extra, to serve

Method

• Step 1 Heat the oil in a large non-stick frying pan over medium heat. Cook the onion and garlic, stirring, for 2 minutes or until soft. Add the cumin, ground coriander, ginger, cinnamon and chilli. Cook, stirring, for 1 minute or until aromatic. Increase heat to high. Add the turkey. Cook, breaking up the mince with a wooden spoon, for 6 minutes or until browned and cooked through.
• Step 2 Meanwhile, place the couscous, cranberries, lemon rind, juice and water in a heatproof bowl. Cover with plastic wrap. Stand for 5 minutes to absorb. Fluff with a fork. Season.
• Step 3 Finely chop half the mint and coriander. Add the turkey mixture and all the mint and coriander to the couscous. Stir to combine. Sprinkle with the pistachios and drizzle with the extra oil.