Directions

Cooking the Turkey:

• Preheat the oven to 350° F.
• Place the drumsticks in a baking dish.
• Season the drumsticks with 1 tbsp of oil and 1g of salt and 1g of pepper
• Bake for about 1h 30mins or until the internal temperature is 165 ° F.

  Making the Kiwi Salsa:

• In a bowl, mix together the kiwi with the pomegranate, onion, cucumber, ¼ lemon juice and lemon zest, adding 1 tbsp of olive oil, 1g of salt and 1g of pepper.

  Cooking the Couscous:

• Bring a pot of salted water to a boil. Cook the couscous for approx. 15-18 minutes until tender (the time varies according to the size of the couscous).

  Grilling the Zucchini:

• Heat 2 tbsp of oil in a skillet over medium-high heat.
• Grill zucchini slices 2-3 minutes on each side until crispy.
• Remove from pan, pat dry and put in a deep plate or large bowl.

  Bringing it All Together:

• Mix together the red wine vinegar with the garlic, 3 tablespoons of oil, basil, 1g of salt and 1g of pepper. Pour over the zucchini and marinate.
• Mix the couscous with the marinated zucchini and the feta cheese.

Serve the drumsticks on the couscous salad and garnish with the kiwi salsa.