Turkey, Carrot & Couscous Bowl for Babies (7-10 months)

Preparation

1. 1

   Steam peeled sliced carrot until every piece crushes easily with a fork.

2. 2

   Cook turkey separately until the thickest piece reaches 74°C (165°F) with a food thermometer, then finely shred or blend to remove chewy fibres.

3. 3

   Prepare the dry wheat couscous separately with freshly boiled water, following its packet's liquid ratio and resting or simmering directions. Confirm there are no dry grains.

4. 4

   Combine carrot, fully cooked turkey and tender couscous, mashing with a little safe liquid into a moist cohesive texture.

5. 5

   Stir in olive oil, check for firm carrot and dry grains, and cool before serving.