Turkey Cutlets With Couscous Ratatouille
|Onion||1 , thinly sliced|
|Eggplant||1 Small, cubed|
|Garlic||3 Clove (15 gm), minced|
|Olive oil||1 Teaspoon|
|Sweet red pepper||1 , thinly sliced|
|Zucchini||1 Medium, halved lengthwise and thinly sliced|
|Canned tomatoes with juice||3 1⁄2 Cup (56 tbs), chopped|
|Couscous||3⁄4 Cup (12 tbs)|
|Chicken stock||1⁄2 Cup (8 tbs)|
|Minced fresh parsley||2 Teaspoon|
|Minced fresh basil||1 Teaspoon|
|Fresh oregano/1/4 teaspoon dried oregano||1⁄2 Teaspoon|
|Sliced black olives||1⁄4 Cup (4 tbs)|
|Ground black pepper||1⁄2 Teaspoon|
|Turkey breast cutlets||4|
In a 2 1/2-quart casserole, combine the onions, eggplant, garlic, and oil.
Cover with a lid and microwave on high for 4 minutes.
Add the red peppers and zucchini.
Cover and microwave on high for 3 minutes.
Stir in the tomatoes and juice, couscous, stock, parsley, basil, oregano, olives, and black pepper.
Cover and microwave on high for 5 minutes.
Remove from the microwave and keep warm.
Place each turkey piece between two pieces of wax paper and pound to 1/4" thick with a rubber mallet or meat pounder.
Arrange the turkey in a shallow 7" X 11" baking dish.
Cover with wax paper and microwave on high for 3 minutes.
Rearrange the pieces so the uncooked portions face toward the outside of the dish.
Squeeze lemon juice over all, sprinkle with paprika, cover, and microwave on high for 3 to 4 minutes, or until the turkey is no longer pink.
Serve the turkey with the couscous ratatouille.