Couscous Pan with Mild Pumpkin and Turkey Strips
During the early weeks of pregnancy, your appetite can often be unpredictable. This mild couscous pan with soft pumpkin and fully cooked turkey is very gentle on the stomach. It provides you with valuable energy without making you feel overly full.
Ingredients
For 2 to 3 portions you will need:
- 150 g couscous (about 1 cup)
- 300 g Hokkaido pumpkin (or butternut squash)
- 250 g turkey breast
- 1 mild onion
- 1 tablespoon canola oil
- 200 ml vegetable broth
- A pinch of salt and some mild paprika powder
Preparation
- Wash the pumpkin, remove the seeds and cut it into small cubes.
- Pat the turkey breast dry and cut it into bite-sized pieces.
- Finely dice the onion and fry it well with the turkey in the canola oil.
- Add the pumpkin cubes and sauté briefly.
- Pour in the vegetable broth and let it simmer for about ten minutes.
- Stir in the couscous, remove the pot from the heat and let it steep for five minutes.
- Season to taste with a pinch of salt and mild paprika powder.
Good to know
This dish is wonderful to reheat the next day. You can easily swap the couscous for quinoa or millet if you prefer. Just make sure the meat is heated all the way through when enjoying leftovers.
When things feel difficult
If you are dealing with strong morning sickness, simply leave out the onion. This couscous dish also tastes great cold, which many women find easier to tolerate during early pregnancy. Eating smaller portions throughout the day often helps settle the stomach.
Note
If you have questions about your diet or experience persistent discomfort during pregnancy, please reach out to your gynecologist or midwife.