- 1 cup (250 mL) Israeli couscous (or traditional couscous)
- 4 Ontario turkey cutlets
- 1 tsp (5 mL) paprika, divided
- 1 tsp (5 mL) ground cumin, divided
- 1 tsp (5 mL) each sea salt and fresh cracked pepper, divided
- 2 tbsp (25 mL) olive oil, divided
- 1 small onion, peeled and sliced
- 1/2 fennel bulb
- 2 carrots, peeled and sliced
- 1/2 cup (125 mL) chopped dried apricots
- 1/2 cup (125 mL) pitted olives, halved
- 1/2 cup (125 mL) orange juice
- 1/2 cup (125 mL) turkey or chicken broth
- 1/4 cup (50 mL) fresh chopped parsley
Cook couscous according to package instructions.
In resealable bag, combine turkey with ½ tsp (2 mL) each of the paprika, cumin, salt, pepper and half of the oil. Marinate for at least 30 minutes and up to 1 day.
In large, non-stick skillet, heat remaining oil over medium high heat. Brown turkey on both sides and transfer to plate (will not be cooked through).
Cook onion, until tender, about 5 minutes. Stir in carrots, fennel and remaining paprika, cumin, salt and pepper and cook 3 minutes. Sprinkle with apricots and olives, pour in orange juice and broth, scraping any brown bits from the bottom of the pan.
Nestle turkey into vegetables, reduce heat to medium-low to maintain a simmer, cover, and cook until the turkey is cooked through and vegetables are tender crisp, about 15 minutes. Sprinkle with parsley and serve over couscous.
Per serving: About 440 cal, 34 g pro, 12 g total fat (2 g sat fat), 48 g carb, 6 g fibre, 45 mg chol, 870 mg sodium. %RDI: iron 20%, calcium 2%, vit A 160%, vit C 50%