Turkey Roulade Stuffed with Arugula and Feta Cheese Served with Moroccan Couscous

For the turkey roulade, work the WECH turkey cutlet with the meat tenderizer until they have a thickness of about 2-3 millimeters.

Cut 150 g of feta widthwise into thin slices and spread evenly in the middle of the two cutlets. Then, spread about 30 g of arugula evenly on the turkey cutlets as well and roll them up tightly to make 2 roulades. Then pierce the roulades with 2 toothpicks to secure them and prevent them from rolling up.

Season each of the two roulades with a tsp of salt and pepper on all sides. Pour a tablespoon of sunflower oil into a heated pan, put the roulades in and sear them for a total of 4 minutes (one minute per side) on high heat.

Preheat the oven at 140°C top and bottom heat and put the finished roasted turkey roulades together with the pan into the oven for 20 minutes.

Cut away the ends of the half onion, peel it, cut it into rough cubes and sauté it in a small pot with a tablespoon of sunflower oil for 2-3 minutes. Then deglaze with 50 ml of white wine and continue to boil. As soon as the white wine has almost completely boiled away, add 125 g cream, 125 ml water and about half a teaspoon each of salt and pepper, bring to the boil briefly and then simmer on medium heat. After about 4 1/2 minutes, remove from heat, pour through a sieve into a bowl and blend with a blender.

Mix 100 g of couscous, 50 g of coarsely chopped cashews and 50 g of raisins in a deep

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