Ingredients Jump to Instructions ↓

  1. 1 (7.6-ounce) box wheat couscous

  2. 2 teaspoons olive oil

  3. 4 (4-ounce) Honeysuckle White Turkey Breast Cutlets

  4. 2 cups chopped eggplant

  5. 2 cups coarsely chopped tomatoes

  6. 1 cup low-sodium, reduced-fat chicken broth

  7. 12 dried apricot halves, chopped

  8. 1 teaspoon ground cumin

  9. 1/2 teaspoon ground cinnamon

  10. 1/2 teaspoon crushed red pepper flakes

  11. 1 cup orange segments

  12. 2 tablespoons slivered almonds

Instructions Jump to Ingredients ↑

  1. Cook couscous according to package directions. Remove from heat; keep warm.

  2. In large skillet, heat oil; add turkey. Cook over medium-high heat until browned on all sides and juices run clear, about 8 minutes. Remove turkey from skillet; set aside.

  3. In same skillet, combine eggplant, tomatoes, broth, apricots, cumin, cinnamon and red pepper flakes; bring to a boil. Reduce heat to low; simmer, uncovered, about 10 minutes or until eggplant softens.

  4. Return turkey to skillet. Add orange segments; cook about 3 minutes or until turkey is heated through.

  5. Spoon warm couscous onto serving platter. Sprinkle with almonds. Top with cooked turkey breasts; surround with vegetable mixture.


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