Recipe courtesy of Food Network Kitchen
Save Recipe Print
Chili-Rubbed Turkey Cutlets With Black-Eyed Peas
Total:
35 min
Prep:
20 min
Cook:
15 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Total:
35 min
Prep:
20 min
Cook:
15 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Ingredients

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. 

Photograph by Johnny Miller

Best of Food Network 4 Videos

Get the Recipe

Crown Roast Ribs 01:03

This budget-friendly crown roast will impress your holiday guests.

IDEAS YOU'LL LOVE

Parker's Split Pea Soup

Recipe courtesy of Ina Garten

Mushroom Risotto with Peas

Recipe courtesy of Giada De Laurentiis

Turkey Pot Roast

Recipe courtesy of Food Network Kitchen

Roasted Turkey Roulade

Recipe courtesy of Ina Garten

Roast-Your-Own Honey-Roasted Turkey Breast and Vegetables

Recipe courtesy of Jeff Mauro

Smoked Turkey And Black-Eyed Pea Salad

Recipe courtesy of Food Network Kitchen

Black-Eyed Peas

Recipe courtesy of John Besh

Black-Eyed Peas

Recipe courtesy of Curtis Aikens

Black-Eyed Peas

Recipe courtesy of Curtis Aikens

Browse Reviews By Keyword