Mix apricot jam, KEEN’S Mustard Powder, sage, thyme and black pepper together in a small pot and heat until melted. In a baking tray brush the turkey breast with a 1/4 of the jam mix and cover with foil.
Set the turkey breast aside to marinate.
Grill on griddle pan until char marks appear. Roast until cooked through while glazing with marinade.
Meanwhile make cous cous according to packet instructions. Fork through almonds, dates and fresh parsley and red onion.