Original home-kitchen adaptation; practical kitchen testing is pending. Nutrition is an ingredient-based estimate. Image shows a serving suggestion.
Ingredients
- 12.3 oz (350 g) turkey breast cutlets, four thin pieces
- 3.5 oz (100 g) dry plain couscous
- 6.3 oz (180 g) red bell pepper, wide strips
- 3.5 oz (100 g) plain Greek yogurt
- 3.1 tsp (14 g) olive oil
- 1.1 oz (30 g) lemon juice
- 0.4 oz (10 g) parsley, chopped
- 0.2 oz (6 g) garlic, finely minced
- 1.0 tsp (2 g) paprika
- 0.3 tsp (2 g) salt
- 0.5 tsp (1 g) black pepper
- 5.1 US fl oz (150 ml) boiling water
Method
- Heat a clean, lightly oiled grill to medium-high, about 400°F (205°C). Pat the turkey dry; cutlets should be about 1/2 inch (1.3 cm) thick. Coat turkey with half the olive oil, paprika, half the salt and black pepper. Use the remaining oil to coat the pepper strips.
- Put couscous in a heatproof bowl. Pour over the boiling water, cover and leave for 5 minutes or follow the package ratio if different. Fluff with a fork and stir in parsley and half the lemon juice. This soaking happens while the grill food cooks.
- Grill peppers for 4–6 minutes per side until tender. Grill turkey for about 3–5 minutes per side until the thickest part reaches 165°F (74°C). Timing varies with thickness; check each cutlet with a thermometer. Transfer cooked food to a clean plate.
- Mix yogurt, garlic, remaining lemon juice and remaining salt in a clean bowl. Divide the turkey, peppers, couscous and yogurt sauce between two plates.
Cook’s note: Use turkey breast cutlets, not thick whole breast pieces. Plain couscous is a quick-cooking wheat product; pearl couscous needs a different method. The couscous, peppers and sauce are included in the nutrition estimate.
Allergens: Wheat in couscous and milk in yogurt.
Approximate nutrition per serving: 520 kcal · Protein 54 g · Carbohydrates 49 g · Fat 12 g. Estimates are not laboratory measurements. Check package labels for allergens.
Use a thermometer for meat, fish and egg dishes. Official safe cooking temperatures.