Thirty-Minute Turkey Dinner For Two
|Boiling water||1⁄3 Cup (5.33 tbs)|
|Ready to cook couscous||1⁄3 Cup (5.33 tbs)|
|Minced dried onion||1⁄2 Teaspoon|
|Dried oregano||1⁄4 Teaspoon, crushed|
|Canned stewed tomatoes||8 Ounce, cut up (1 Can)|
|Turkey breast steaks||5 Ounce (1 Steak)|
|Cooking oil||1 Tablespoon|
|Canned whole mushrooms||2 1⁄2 Ounce, drained (1 Can)|
|Shredded mozzarella cheese||1 Ounce (1/4 Cup)|
In a small saucepan combine the boiling water and couscous.
Cover and set aside.
Stir the minced dried onion and the oregano into the undrained tomatoes.
Halve the turkey steak crosswise.
In an 8 inch skillet cook the turkey pieces in hot oil for 2 to 4 minutes on each side.
Drain off fat.
Add the tomato mixture and the mushrooms to the skillet.
Boil rapidly, uncovered, for 3 to 4 minutes or till liquid is slightly reduced and thickened.
To serve, fluff the couscous with a fork; spoon onto two dinner plates.
Top with snipped parsley, if desired.
Transfer the turkey and sauce to plates.
Sprinkle the mozzarella cheese atop turkey and sauce.
Garnish plates with cucumber slices and sliced olives, if desired.