Name: Chili-Rubbed Turkey Cutlets With Black-Eyed Peas
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Ingredients: 3/4 teaspoon chili powder or Cajun seasoning; Juice of 1 lime; 4 turkey cutlets (about 1 1/4 pounds); 1 cup Israeli couscous or other small pasta; 3 tablespoons extra-virgin olive oil; 1 ear of corn, kernels removed (or 3/4 cup thawed frozen corn); 1 cup frozen black-eyed peas, thawed; 1 stalk celery, finely chopped; 3/4 cup cherry tomatoes, halved; 2 scallions, thinly sliced; 2 tablespoons chopped fresh parsley or basil; Kosher salt and freshly ground pepper

Directions

Combine the chili powder and lime juice in a medium bowl. Add the turkey and turn to coat; let marinate 10 minutes. Bring a medium saucepan of water to a boil. Add the couscous and cook until tender, 8 to 10 minutes; drain. Meanwhile, heat 1 tablespoon olive oil in a large cast-iron skillet over medium-high heat. Add the corn, black-eyed peas and celery and cook, stirring occasionally, until they begin to soften, about 3 minutes. Add the tomatoes, scallions, parsley, 1/2 teaspoon salt, and pepper to taste and cook until warmed through, about 2 more minutes; transfer to a large bowl. Add the couscous to the bowl along with 1 tablespoon olive oil, and salt and pepper to taste; toss. Wipe out the skillet; add the remaining 1 tablespoon olive oil and heat over medium-high heat. Add the turkey and cook until browned, about 3 minutes per side; add salt and pepper. Serve with the couscous.