This slow-cooker turkey dish blends warm spices, tender vegetables, sweet dried apricots, and fluffy couscous for a comforting and aromatic meal. The turkey becomes incredibly moist as it cooks low and slow, while the couscous absorbs all the flavorful juices at the end.
Why You’ll Love This Recipe
This dish is hearty yet healthy, combining lean turkey breast with vegetables, citrus, and warm spices. It’s easy to assemble, relies on simple ingredients, and fills your kitchen with a wonderful aroma as it cooks. The couscous soaks up the rich cooking liquid, creating a complete meal without the need for extra sides. It’s perfect for weeknights but special enough for gatherings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 whole bone-in turkey breast (about 5 pounds)
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground ginger
Kosher salt and freshly ground black pepper
2 cups butternut squash chunks (1 inch)
1/3 cup dried apricots (about 2 ounces), coarsely chopped
3 medium carrots (about 8 ounces), halved lengthwise and cut into 1-inch chunks
3 large strips orange peel
6 tablespoons orange juice, divided
2 dried bay leaves
1 cinnamon stick
1 medium onion, thickly sliced
1 cup low-sodium chicken broth
3 tablespoons extra-virgin olive oil
2 cups couscous
1/2 cup coarsely chopped fresh cilantro
Directions
Remove and discard the turkey skin. Trim excess fat. Using a sharp knife, cut out the backbone while keeping the breast attached to the breast bones to help it fit into the slow cooker.
Mix the coriander, cumin, paprika, ginger, 1 teaspoon salt, and several grinds of pepper. Rub this spice mixture all over the turkey breast.
Place the butternut squash, apricots, carrots, orange peel, bay leaves, cinnamon stick, and onion in the bottom of an 8-quart slow cooker.
Pour in the chicken broth and 1/4 cup of the orange juice. Stir in 1 1/4 teaspoons salt.
Set the turkey breast-side up on top of the vegetables. Drizzle with 2 tablespoons olive oil.
Cover and cook on low for about 5 hours, or until the turkey reaches 165°F. Transfer the turkey to a cutting board and let rest for 10 minutes.
Turn the slow cooker to high. Once the liquid simmers, stir in the couscous, turn off the heat, cover, and let sit for 7 minutes.
Fluff the couscous and stir in the cilantro. Remove the bay leaves and cinnamon stick, then transfer the couscous to a serving bowl.
Whisk the remaining 2 tablespoons orange juice with 1 tablespoon olive oil and 1/4 teaspoon salt.
Slice the turkey against the grain and drizzle with the orange dressing before serving.
Servings and timing
Servings: 8
Total time: 5 hours 40 minutes
Active time: 20 minutes
Variations
Replace cilantro with parsley for a milder herbal flavor.
Use dried figs or raisins in place of apricots for a different sweetness.
Substitute pearl couscous for a chewier texture, increasing the resting time to 10 minutes.
Add chickpeas for extra protein and heartiness.
Swap butternut squash with sweet potatoes for a slightly richer, earthier taste.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
For longer storage, freeze the turkey and couscous separately for up to 2 months.
Reheat gently on the stovetop or in the microwave with a splash of broth or water to restore moisture.
FAQs
How do I know when the turkey is fully cooked?
The turkey is done when it reaches 165°F at the thickest part of the breast.
Can I use boneless turkey breast?
Yes, but reduce the cooking time by about 45 minutes to avoid drying out the meat.
Can I prepare this recipe with chicken instead of turkey?
Yes, bone-in chicken breasts or thighs can be used. Cooking time will be shorter, usually 3–4 hours on low.
Is couscous gluten-free?
Traditional couscous is made from wheat and is not gluten-free.
Can I make this recipe without dried fruit?
Yes, but the apricots add subtle sweetness. You can omit them or replace with another dried fruit.
Can I add more vegetables?
Absolutely. Parsnips, sweet potatoes, or zucchini work well, though zucchini should be added halfway through cooking.
What can I use instead of orange juice?
You may substitute lemon juice for a brighter, tangier flavor.
Can I cook this on high instead of low?
It’s possible, but the turkey may be less tender. Cooking on high would take around 3 to 3 1/2 hours.
How do I prevent the couscous from becoming mushy?
Make sure the slow cooker is turned off once the couscous is stirred in and avoid over-soaking.
Can I make this ahead of time?
Yes. Cook the turkey and vegetables in advance, store separately, and prepare the couscous right before serving for best texture.
Conclusion
This Slow Cooker Spiced Turkey Breast and Couscous brings together warming spices, tender slow-cooked meat, soft vegetables, and fluffy couscous in a satisfying one-pot meal. It’s simple to prepare, rich in flavor, and perfect for both everyday dinners and special occasions.
This slow cooker spiced turkey breast with couscous features juicy turkey, warm spices, sweet dried apricots, and tender vegetables. Finished with fluffy couscous soaked in the cooking juices, it’s a comforting one-pot meal perfect for any occasion.
Ingredients
1 whole bone-in turkey breast (about 5 pounds)
1 tsp ground coriander
1 tsp ground cumin
1 tsp paprika
1/2 tsp ground ginger
Kosher salt and freshly ground black pepper
2 cups butternut squash chunks (1 inch)
1/3 cup dried apricots, coarsely chopped
3 medium carrots, halved lengthwise and cut into chunks
3 large strips orange peel
6 tbsp orange juice, divided
2 dried bay leaves
1 cinnamon stick
1 medium onion, thickly sliced
1 cup low-sodium chicken broth
3 tbsp extra-virgin olive oil
2 cups couscous
1/2 cup coarsely chopped fresh cilantro
Instructions
Remove and discard turkey skin and trim excess fat. Cut out backbone to help fit into slow cooker.
Mix coriander, cumin, paprika, ginger, 1 tsp salt, and black pepper. Rub over turkey breast.
Place squash, apricots, carrots, orange peel, bay leaves, cinnamon stick, and onion in the bottom of an 8-quart slow cooker.
Pour in chicken broth and 1/4 cup orange juice. Stir in 1 1/4 tsp salt.
Set turkey breast-side up on top of vegetables. Drizzle with 2 tbsp olive oil.
Cover and cook on low for about 5 hours, or until turkey reaches 165°F. Transfer to a cutting board and rest for 10 minutes.
Turn slow cooker to high. Once liquid simmers, stir in couscous. Turn off heat, cover, and let sit for 7 minutes.
Fluff couscous, stir in cilantro, and remove bay leaves and cinnamon stick. Transfer couscous to serving bowl.
Whisk remaining 2 tbsp orange juice with 1 tbsp olive oil and 1/4 tsp salt for a dressing.
Slice turkey against the grain and drizzle with orange dressing. Serve with couscous and vegetables.
Notes
Use dried figs or raisins instead of apricots if preferred.
Swap butternut squash for sweet potatoes for deeper flavor.
Add chickpeas for a heartier dish.
Pearl couscous may be used; increase resting time to 10 minutes.
Fresh parsley may replace cilantro for milder herbal notes.
