I hope you saved a couple of
cups of Fruity Couscous for today’s recipe. Couscous, though a pasta,
technically, is so light that it doesn’t fill you the same way linguine does.
Not too filling, but definitely filling nevertheless. It makes a satisfying
meal.
Here is a little dish I concocted
when I had leftover turkey and fruity couscous. The low amount of turkey makes
it Med-Diet guidelines compatible, and the amount of fruit and veggies definitely
fit the profile. Leftover chicken instead? Sure. Sub it in!
This dish could be a go-to on
those nights you get home late. Especially if you do all the veggie chopping in
advance, you’ll be eating this meal in 15 minutes after putting the skillet on
the stove. Even with the chopping, you can toss this dinner together faster
than ordering delivery pizza!
Asiago Turkey Couscous (serves 4)
1 tablespoon olive oil
½ bell pepper, diced
2 green onions, sliced
½ cup celery, diced
1 clove garlic, minced
1 packed cup spinach, rough chopped
2 teaspoons dried basil
2 cups fruity couscous
½ cup water
½ cup walnut pieces
½ cup Asiago (or other Italian
cheese)
1 cup cooked turkey, cubed (or
other poultry)
Salt/pepper to taste
Heat large skillet over medium
heat, saute the bell pepper, onions, and celery until the onions are soft,
about 3 minutes. Add garlic, spinach and basil. Stir to combine.
Add in couscous and water. Mix
thoroughly over heat.
Add walnuts, cheese, and turkey.
Mix well for one minute, then remove from heat.
Serve immediately.
DH’s Rating: 5 Tongues Up
“Put this in the regular meal rotation!
I really like the different textures. The walnuts add a nice crunch.”
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