Chili-Rubbed Turkey Cutlets With Black-Eyed Peas
- 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
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.
Per serving: Calories 470; Fat 12 g (Saturated 2 g); Cholesterol 56 mg; Sodium 396 mg; Carbohydrate 45 g; Fiber 6 g; Protein 44 g
Photograph by Johnny Miller
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