Turkey Cutlets With Couscous Ratatouille Recipe
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
| Onion | 1 , thinly sliced | |
| Eggplant | 1 Small, cubed | |
| Garlic | 3 Clove (5gm), minced | |
| Olive oil | 1 Teaspoon | |
| Sweet red pepper | 1 To taste, thinly sliced | |
| 1 medium zucchini, halved lengthwise and thinly sliced | ||
| 3 1/2 cups coarsely chopped canned tomatoes, with juice | ||
| Couscous | 3/4 Cup (16 tbs) | |
| Chicken stock | 1/2 Cup (16 tbs) | |
| Minced parsley | 2 Teaspoon | |
| 1 teaspoon minced fresh basil or 1/2 teaspoon dried basil | ||
| Dried oregano | 1/2 Teaspoon | |
| Black olives | 1/4 Cup (16 tbs), sliced | |
| Ground black pepper | 1/2 Teaspoon | |
| 4 turkey breast cutlets | ||
| Lemon | 1/2 | |
| Pinch of paprika | ||
Directions
In a 2 1/2-quart casserole, combine the onions, eggplant, garlic, and oil.
Cover with a lid and microwave on high for 4 minutes.
Add the red peppers and zucchini.
Cover and microwave on high for 3 minutes.
Stir in the tomatoes and juice, couscous, stock, parsley, basil, oregano, olives, and black pepper.
Cover and microwave on high for 5 minutes.
Remove from the microwave and keep warm.
Place each turkey piece between two pieces of wax paper and pound to 1/4" thick with a rubber mallet or meat pounder.
Arrange the turkey in a shallow 7" X 11" baking dish.
Cover with wax paper and microwave on high for 3 minutes.
Rearrange the pieces so the uncooked portions face toward the outside of the dish.
Squeeze lemon juice over all, sprinkle with paprika, cover, and microwave on high for 3 to 4 minutes, or until the turkey is no longer pink.
Serve the turkey with the couscous ratatouille.
Cover with a lid and microwave on high for 4 minutes.
Add the red peppers and zucchini.
Cover and microwave on high for 3 minutes.
Stir in the tomatoes and juice, couscous, stock, parsley, basil, oregano, olives, and black pepper.
Cover and microwave on high for 5 minutes.
Remove from the microwave and keep warm.
Place each turkey piece between two pieces of wax paper and pound to 1/4" thick with a rubber mallet or meat pounder.
Arrange the turkey in a shallow 7" X 11" baking dish.
Cover with wax paper and microwave on high for 3 minutes.
Rearrange the pieces so the uncooked portions face toward the outside of the dish.
Squeeze lemon juice over all, sprinkle with paprika, cover, and microwave on high for 3 to 4 minutes, or until the turkey is no longer pink.
Serve the turkey with the couscous ratatouille.
Chef
