Turkey breast with couscous stuffing

Ingredients

• Couscous
• 1 cup (250ml) chicken stock
• 1/4 cup (60ml) olive oil
• 1/4 cup (60ml) lemon juice
• 1 cup (200g) couscous
• 1/4 cup (50g) roasted pepitas
• 1/4 cup (35g) roasted slivered almonds
• 1/4 cup (30g) roasted pecans, chopped coarsely
• 1/4 cup coarsely chopped fresh flat-leaf parsley
• 1/4 cup coarsely chopped fresh coriander
• 2 eggs, beaten lightly
• Paprika rub
• 1 teaspoon sweet paprika
• 1/2 teaspoon ground ginger
• 2 teaspoons salt
• 2 cloves garlic, quartered
• 2 tablespoons olive oil
• 1 teaspoon fennel seeds
• 1/2 cup (80g) sultanas
• 4 1/2 kilograms butterflied turkey buffé
• 1 cup (250ml) water
• 1/2 cup (125ml) dry white wine
• 1/3 cup (50g) plain flour
• 2 cups (500ml) chicken stock, extra
• 3 cups (750ml) water, extra