Provençal Turkey Parcels

📝 Ingredients

• 2 turkey escalopes (about 150 g each)
• 1 tin of chopped tomatoes (400 g)
• 1 courgette (about 200 g)
• 1 brown onion (about 100 g)
• 1 garlic clove
• 40 g pitted green olives
• 1 tsp herbes de Provence
• 2 tbsp olive oil (1 for the parcels, 1 for the couscous)
• 150 g couscous + 180 ml boiling water
• Salt, black pepper

🍴 Utensils

• Parchment paper
• Baking sheet
• Bowl
• Mixing bowl
• Cutting board and knife
• Fork

📖 Steps

1. Preheat the oven to 200 °C. Cut 2 large sheets of baking paper about 40 × 40 cm. Finely slice the onion, chop the garlic and cut the courgette into thin 3 mm rounds: any thicker and they won't have time to cook.
2. In a bowl, mix the chopped tomatoes, onion, garlic, halved olives, herbes de Provence and 1 tbsp olive oil. Season lightly with salt, as the olives are already salty, and add pepper.
3. In the centre of each sheet, lay out half the courgette rounds, overlapping, then spoon half the tomato sauce on top. Lift the edges of the paper slightly so the juices don't run out.
4. Season the escalopes with salt and pepper on both sides and place one on each bed of tomatoes. Spoon a little of the sauce from the edges over the top, so the meat doesn't dry out while cooking.
5. Close the parcels: bring the two edges of the paper together above the filling, fold them over together several times, then twist the ends like a sweet wrapper. Leave a little space above the meat so the steam can circulate.
6. Place the parcels on a baking tray and bake for 20 min at 200 °C (25 min if the escalopes are more than 1.5 cm thick). The paper should puff up slightly; the turkey is cooked when the centre is white, with no trace of pink.
7. While they cook, put the couscous in a mixing bowl with 1 tbsp olive oil and a pinch of salt, rub with your fingertips to coat the grains, then pour over the 180 ml boiling water. Cover with a plate for 5 min, then fluff up with a fork.
8. Open the parcels carefully, as the steam is scalding. Divide the couscous between the plates, place the turkey and vegetables alongside and pour all the cooking juices over the couscous to flavour it.