Sesame Turkey Cutlets With Israeli Couscous Pilaf Recipe 435

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SESAME TURKEY CUTLETS WITH ISRAELI COUSCOUS PILAF RECIPE - (4.3/5)



Sesame Turkey Cutlets with Israeli Couscous Pilaf Recipe - (4.3/5) image

Provided by gvcathy

Number Of Ingredients 15

1/2 cup vegetable oil
1-1/2 cups Israeli couscous
2 cups lower-salt chicken broth
1 cup fine, dry breadcrumbs
1 Tbs. sesame seeds
3/4 tsp. paprika
1/4 tsp. cayenne
Kosher salt and freshly ground black pepper
2 large eggs
2-1/4 oz. (1/2 cup) all-purpose flour
4-1/4-inch-thick turkey breast cutlets (4 to 5 oz. each)
4 oz. feta, crumbled (1 cup)
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped red onion
4 lemon wedges

Steps:

  • In a 3-quart saucepan, heat 2 Tbs. of the oil over medium-high heat. Add the couscous and cook, stirring constantly, until deep golden, 5 to 7 minutes. Add the chicken broth, bring to a boil, lower the heat to a simmer, cover, and cook until the couscous is tender and the liquid is absorbed, 7 to 10 minutes. Remove from the heat and keep covered. Meanwhile, combine the breadcrumbs, sesame seeds, 1/2 tsp. of the paprika, the cayenne, 1/2 tsp. salt, and 1/4 tsp. pepper in a shallow bowl. Whisk the eggs in a second shallow bowl. Put the flour in a third shallow bowl and stir in 1/4 tsp. salt and the remaining 1/4 tsp. paprika. Dredge each cutlet in the flour, then the egg, and then the breadcrumbs. Transfer to a baking sheet or platter. Heat 3 Tbs. of the oil in a 12-inch nonstick skillet over medium-high heat until shimmering hot. Add two of the cutlets and cook, flipping once with tongs, until golden and crisp, about 3 minutes total. Transfer the cutlets to a paper-towellined plate. Heat the remaining 3 Tbs. oil in the skillet until shimmering hot and cook the remaining cutlets in the same manner. Uncover the couscous and stir in the feta, parsley, onion, 1/2 tsp. salt, and 1/4 tsp. pepper. Serve the cutlets with the couscous and lemon wedges. nutrition information (per serving): Calories (kcal): 860; Fat (g): 40; Fat Calories (kcal): 350; Saturated Fat (g): 9; Protein (g): 50; Monounsaturated Fat (g): 15; Carbohydrates (g): 76; Polyunsaturated Fat (g): 14; Sodium (mg): 910; Cholesterol (mg): 165; Fiber (g): 5;

ISRAELI COUSCOUS PILAF



Israeli Couscous Pilaf image

This couscous can be treated like wild rice as an accompaniment to a main course.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 9

1 tablespoon olive oil
1 tablespoon unsalted butter
1 small onion, cut into 1/4-inch dice
3/4 teaspoon ground cumin
Pinch of cayenne pepper
1 2/3 cups Israeli couscous
1 1/4 teaspoons salt
1/4 teaspoon freshly ground black pepper
2 tablespoons coarsely chopped flat-leaf parsley

Steps:

  • Bring 2 1/2 cups water to a boil in a medium saucepan. Meanwhile, in a large saucepan, heat olive oil and butter over medium-low heat. Add onions, and cook until lightly browned, about 8 minutes. Stir in cumin and cayenne pepper, and saute for 1 minute more.
  • Stir in couscous, salt, pepper, and boiling water. Cover, and simmer over low heat until tender and water is absorbed, about 10 minutes. Add parsley, and serve.

ITALIAN TURKEY CUTLETS



Italian Turkey Cutlets image

"Because I'm watching my weight, I've used this recipe for years," writes Janet Bumb of Beallsville, Maryland. "Served with a flavorful tomato sauce, these cutlets taste so good that my son, who is thin and doesn't need to worry about his weight, requests them for his birthday dinner!"

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

2 teaspoons plus 1 tablespoon olive oil, divided
1 small onion, finely chopped
2 garlic cloves, minced
1 can (14-1/2 ounces) Italian stewed tomatoes, undrained
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried rosemary, crushed
1 package (17.6 ounces) turkey breast cutlets
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons shredded Parmesan cheese

Steps:

  • In a large saucepan, heat 2 teaspoons oil; saute onion until tender. Add garlic; cook and stir 1 minute. Stir in tomatoes and herbs; bring to a boil. Reduce heat; cook, uncovered, over medium heat until sauce is thickened, about 10 minutes., Meanwhile, sprinkle both sides of turkey with salt and pepper. In a large nonstick skillet, heat remaining oil over medium-high heat. In batches, cook turkey until no longer pink, turning once. Serve with sauce. Sprinkle with cheese.

Nutrition Facts : Calories 242 calories, Fat 8g fat (2g saturated fat), Cholesterol 73mg cholesterol, Sodium 700mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 1g fiber), Protein 32g protein. Diabetic Exchanges

MIDDLE EASTERN TURKEY MEATBALLS WITH COUSCOUS



Middle Eastern Turkey Meatballs With Couscous image

This recipe was my introduction to couscous, and I've never looked back. The first time I made it, I did accidentially use israeli couscous (don't try it!). The cinnamon is very subtle, and the meatballs are very complex in flavor. This is very healthy, and tastes sooo good!

Provided by MechanicalJen

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 14

cooking spray
1 cup onion, chopped
1 cup chicken broth
2/3 cup whole wheat couscous
1/2 teaspoon salt, divided
1 cup Baby Spinach
3/4 lb lean ground turkey
1/4 cup egg substitute
1 tablespoon steak sauce
3/4 teaspoon cinnamon
3/4 teaspoon ground cumin
1/4 teaspoon black pepper
1/2 cup water
2 tablespoons tomato paste

Steps:

  • Spray large skillet with cooking spray. Sauté 3/4 cup onion until tender.
  • Bring broth to a boil in small saucepan over high heat, stir in couscous and 1/4 tsp salt. Cover and remove from heat. Let stand 5 minutes. Stir in onion and spinach. Set aside.
  • Meanwhile, combine turkey, egg substitute, remaining 1/4 cup onion, steak sauce, cinnamon, cumin, remaining salt and black pepper in medium bowl. Mix well. Shape into 1 inch balls (makes approximately 24).
  • Spray skillet with cooking spray. Over medium high heat, add meatballs and cook until no longer pink, roughly 7 minutes.
  • Add water and tomato paste to skillet, whisk until blended. Bring to a boil and reduce heat to low. Add meatballs. Cook until meatballs are hot.
  • Serve meatballs and sauce over couscous mixture.

Nutrition Facts : Calories 177.5, Fat 8.1, SaturatedFat 2.1, Cholesterol 67.3, Sodium 661.2, Carbohydrate 6.8, Fiber 1.4, Sugar 3, Protein 19

SPICED COUSCOUS AND TURKEY PILAF



Spiced Couscous and Turkey Pilaf image

Provided by Melissa Roberts

Categories     turkey     Thanksgiving     Quick & Easy     Dinner     Lunch     Spice     Chickpea     Couscous     Simmer     Gourmet     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 11

1/2 cup finely chopped onion
3 tablespoons olive oil
2 cups pearl (Israeli) couscous (10 ounces)
1 teaspoon ground allspice
1/2 teaspoon cinnamon
2 2/3 cups water
1 (19-ounce) can chickpeas, drained and rinsed
1/4 cup currants
1 1/2 cups (1-inch) pieces cooked turkey
1/3 cup packed mint leaves, chopped
Accompaniment: plain yogurt

Steps:

  • Cook onion in oil in a 4-quart heavy pot over medium heat, stirring occasionally, until golden, about 10 minutes. Add couscous and spices and cook, stirring, until fragrant, about 1 minute. Add water, chickpeas, currants, and 1 teaspoon salt and simmer, covered, until couscous is just tender, 10 to 12 minutes. Remove from heat. Stir in turkey and let stand, covered, until heated through, about 5 minutes. Stir in mint.

ISRAELI MOROCCAN COUSCOUS



Israeli Moroccan Couscous image

The vegetables can be cubed, but will take longer to cook.

Provided by Cigall Daboosh Goldman

Categories     100+ Everyday Cooking Recipes     Vegan     Side Dishes

Time 55m

Yield 8

Number Of Ingredients 15

1 tablespoon olive oil
1 onion, diced
3 cups vegetable broth
2 carrots, peeled and julienned
2 turnips, peeled and julienned
1 sweet potato, julienned
1 zucchini, julienned
1 red bell pepper, julienned
1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can tomato sauce
¼ teaspoon ground cinnamon
½ teaspoon ground turmeric
1 pinch saffron
1 pinch curry powder
2 cups uncooked couscous

Steps:

  • Heat oil in a large pot over medium-high heat; saute onion until golden. Pour in vegetable broth and bring to a boil. Stir in carrots, turnips and sweet potato. Reduce heat to medium and simmer 15 minutes.
  • Reduce heat to low and add zucchini and red bell pepper. Simmer for 20 minutes.
  • Stir in garbanzo beans, tomato sauce, cinnamon, turmeric, saffron and curry powder. Simmer until heated through.
  • Meanwhile, bring 2 1/2 cups water to a boil. Stir in couscous, cover and remove from heat. Let stand 5 to 7 minutes. Fluff with a fork and serve with vegetables on top.

Nutrition Facts : Calories 282.2 calories, Carbohydrate 55.2 g, Fat 2.8 g, Fiber 7.2 g, Protein 9.4 g, SaturatedFat 0.4 g, Sodium 634.3 mg, Sugar 7.5 g

TERIYAKI TURKEY CUTLETS RECIPE - (4/5)



Teriyaki Turkey Cutlets Recipe - (4/5) image

Provided by á-174942

Number Of Ingredients 9

2 tablespoons soy sauce
2 teaspoons grated fresh ginger root
1 garlic clove pressed
1 packet sugar substitute
1 1/2 pounds turkey breast cutlets
2 tablespoons canola oil divided
2 cups frozen pepper blend stir-fry vegetables thawed
1 teaspoon sesame oil divided
1 tablespoon toasted sesame seeds

Steps:

  • Mix soy sauce, ginger, garlic and sugar substitute in a large bowl. Add turkey cutlets and turn to coat. Marinate in refrigerator 1 hour. Heat 1 tablespoon oil over medium-high heat in large non-stick skillet. Stir-fry vegetables until hot; toss with teaspoon sesame oil. Transfer to a platter, keep warm. Wipe out skillet. Heat remaining oil in skillet. Remove turkey cutlets from marinade; discard marinade. Cook turkey cutlets 2 to 3 minutes per side until cooked through; drizzle with remaining sesame oil. Serve over vegetables. Sprinkle with sesame seeds. This recipe yields 4 servings. Carbohydrates: 7.5 grams Net Carbs: 7 grams Fiber: 0.5 grams Protein: 46.5 grams Fat: 11 grams Calories: 327

ASIAN-INSPIRED PAN-SEARED TURKEY CUTLETS WITH MAPLE-SOY SAUCE



Asian-Inspired Pan-Seared Turkey Cutlets With Maple-Soy Sauce image

These turkey cutlets are juicy and seasoned with garlic, onion, ginger, sesame and a touch of cayenne for a hint of heat. Finished with a sweet and salty maple-soy sauce, these turkey cutlets are a tasty combination of Asian flavors. Please note that preparation time includes time needed to marinate the turkey cutlets.

Provided by MarthaStewartWanabe

Categories     Poultry

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb turkey breast cutlets or 4 turkey breast cutlets
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon ground ginger
1/4 teaspoon ground cayenne pepper
1/4 teaspoon salt
2 teaspoons sesame oil
1/4 cup maple syrup
2 tablespoons soy sauce
1 teaspoon lemon juice
1/2 teaspoon sesame oil

Steps:

  • Season turkey cutlets with onion powder, garlic powder, ginger, cayenne and salt. Drizzle with 2 teaspoons sesame oil (1/2 tsp onto each cutlet). Set aside and allow to marinate for 20 minutes at room temperature.
  • Into a small sauce pan, combine maple syrup, soy sauce, lemon juice and 1/2 tsp.sesame oil. Place pan over medium heat and bring to a boil. Boil for 5-8 minutes or until sauce is reduced by half. Remove from heat and set aside.
  • Preheat a non-stick skillet to medium-high heat.
  • Brown turkey cutlets in the skillet for 4-5 minutes on each side or until no longer pink in the center.
  • Remove to a serving plate, drizzle with maple-soy sauce and enjoy!

Nutrition Facts : Calories 211.1, Fat 3.6, SaturatedFat 0.7, Cholesterol 70.4, Sodium 706.6, Carbohydrate 14.5, Fiber 0.2, Sugar 12.1, Protein 29

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