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Curried Turkey and Couscous Pie
Source: dLife

Curried Turkey and Couscous Pie

Prep Time: 40 minutes
Cook Time: 40 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 237.4
Total Carbs 34.3 g
Dietary Fiber 4.1 g
Sugars 1.3 g
Total Fat 3.0 g
Saturated Fat 0.4 g
Unsaturated Fat 0.3 g
Potassium 74.7 mg
Protein 20.2 g
Sodium 368.0 mg
Dietary Exchanges
1/2 Fat , 1 1/2 Meat , 1 1/2 Other Carbs , 1 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Ingredients Directions
  1. Preheat oven to 350 degrees. Coat a 9 inch spring form pan with cooking spray.
  2. Cut turkey into ½ inch pieces. Lightly coat a large nonstick skillet with cooking spray.
  3. Heat skillet over medium heat. Add turkey and garlic, cook and stir for 1 minute.
  4. Sprinkle curry powder, salt, and cayenne pepper over turkey, cook and stir for 1 to 2 minutes more or until turkey is no longer pink.
  5. Add broth and peas to turkey mixture. Bring to boiling. Remove from heat stir in couscous.
  6. Cover and let stand about 5 minutes or until liquid is absorbed. Stir in cilantro, fluffing couscous mixture with a fork.
  7. Place 1 phyllo sheet on a work surface, lightly coat with cooking spray.
  8. Top with 2 more phyllo sheets, lightly coating each layer with cooking spray.
  9. Place the layered sheets in prepared pan, extending it from just off center over side of pan.
  10. Repeat with remaining phyllo dough, making 3 or more stacks, arrange stacks spoke fashion evenly around pan and overlapping in center.
  11. Spoon turkey mixture into pan, spreading evenly.
  12. Fold the overhanging phyllo dough over the top to cover the filling. Coat top of pie with cooking spray.
  13. Bake for 30 to 35 minutes or until golden brown. If phyllo is browning too quickly, cover loosely with foil. Let stand for 5 minutes before serving.
  14. If desired, serve with yogurt and chutney.

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