Ingredients Jump to Instructions ↓

  1. 1 pound turkey breast tenderloin or skinless, boneless chicken breasts, cut into 1/2-inch pieces

  2. 2 cloves garlic, minced

  3. 1-1/2 teaspoons curry powder

  4. 1/8 teaspoon salt

  5. 1/8 teaspoon ground red pepper

  6. 1 14-1/2-ounce can chicken or vegetable broth

  7. 1 cup frozen peas

  8. 1 cup uncooked couscous

  9. 1/4 cup snipped fresh cilantro

  10. 6 sheets frozen phyllo dough, thawed Plain lowfat yogurt or cranberry or mango chutney

Instructions Jump to Ingredients ↑

  1. Coat an unheated large nonstick skillet with cooking spray. Heat over medium heat. Add turkey and garlic; cook and stir for 1 minute. Sprinkle curry powder, salt, and ground red pepper over turkey; cook and stir 1 to 2 minutes more or until turkey is no longer pink. Add broth and peas; bring to boiling. Remove from heat; stir in couscous. Cover and let stand 5 minutes or until liquid is absorbed. Stir in cilantro, fluffing the couscous with a fork.

  2. Place one phyllo sheet on a work surface; coat lightly with cooking spray. Top with two more phyllo sheets, spraying each layer with cooking spray. Coat a 9-inch springform pan with cooking spray. Place the layered sheets in the pan, allowing the ends to extend up and over the sides of the pan. Repeat layering three more phyllo sheets as above; place in pan across the first three sheets to cover the bottom and edges of pan. Spoon turkey mixture into pan, spreading evenly. Fold the overhanging phyllo dough over the top to cover the filling. Spray top of pie with nonstick spray.

  3. Bake in a 350 degree F oven for 30 to 35 minutes or until golden brown. If phyllo is browning too quickly, tent with aluminum foil. Let stand 5 minutes before cutting into wedges. If desired, serve with plain low-fat yogurt and cranberry or mango chutney. Makes 6 to 8 servings.


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