Ingredients Jump to Instructions ↓

  1. 3 navel oranges

  2. 1 1/2 cup(s) water

  3. 3 tablespoon(s) olive oil Salt and ground black pepper

  4. 1 1/2 cup(s) whole wheat couscous

  5. 1 tablespoon(s) chopped fresh rosemary leaves

  6. 1 pound(s) turkey cutlets

  7. 2 tablespoon(s) seasoned rice vinegar

  8. 1 bag(s) (5 ounces) baby arugula

Instructions Jump to Ingredients ↑

  1. From oranges, grate 2 tablespoons peel and squeeze 3/4 cup juice. In 4-quart saucepan, heat water, 1/2 cup orange juice, 1 tablespoon orange peel, 2 teaspoons oil, and 1/4 teaspoon salt to boiling over high heat. Stir in couscous; cover saucepan and remove from heat. Let couscous stand 5 minutes. While couscous is standing, heat ridged grill pan over medium-high heat. In cup, combine remaining 1 tablespoon orange peel with rosemary, 1 teaspoon oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Pat turkey cutlets dry with paper towels, then rub both sides of each cutlet with rosemary mixture. Add cutlets to hot grill pan and cook 4 to 5 minutes or until cutlets just lose their pink color throughout, turning cutlets over once. In small bowl, prepare orange vinaigrette: Whisk together rice vinegar and remaining 1/4 cup orange juice; slowly whisk in remaining 2 tablespoons oil until blended. To serve, fluff couscous with fork. Toss arugula with 1/4 cup vinaigrette. Arrange arugula on 4 dinner plates; top with couscous and turkey; drizzle with remaining vinaigrette.


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