Mediterranean Turkey Bowl
| Makes 5 servings | Prep time Under 30 minutes | Total time More than 1 Hour |
Nutritional Information
| Calories | 399 | Fat | 6g |
| Protein | 36g | Cholesterol | 54mg |
| Carbohydrates | 55g | Sodium | 622mg |
| Fiber | 9g | Saturated Fat | 1g |
Ingredients
olive oil spray
1 package (24 ounce) JENNIE-O TURKEY STORE® All Natural Turkey Breast Tenderloin
1 1/2 cups water
1 1/2 cups dry whole wheat couscous (plain couscous works too)
1 1/2 cups tomato, seeded and finely chopped
1 1/2 cups cucumber, seeded and finely chopped
3/4 cup red onion, finely chopped
1 tablespoon garlic, freshly minced
3/4 cup minced fresh flat leaf parsley leaves
1 tablespoon freshly squeezed lemon juice
1 1/2 tablespoons extra virgin olive oil
salt and pepper, if desired
Directions
Preheat the oven to 350° F. Place in large nonstick skillet over medium high heat. When hot, lightly mist it with spray. Place the tenderloins side by side in the pan and sear until browned on all sides approximately 2 to 3 minutes per side. Transfer tenderloins to a small, shallow roasting pan or baking dish and roast for approximately one hour. Always cook to well-done, 165°F as measured by a meat thermometer. Tent the cooked tenderloins with foil and allow them to rest for at least 10 minutes.
Meanwhile, bring the water to a boil in a medium nonstick pot with a lid. Stir in the couscous. Cover the pot and reduce the heat to a simmer. Cook it for about 2 minutes, or until all of the liquid has been absorbed. Remove it from the heat and fluff it with a fork. Cover and allow it to stand for 5 minutes.
Add the tomato, cucumber, red onion, garlic, parsley, lemon juice, and olive oil to a large glass or plastic bowl. Toss well to combine. Stir in the cooked couscous until well combined. Season with salt and pepper.
Slice the tenderloins into 1/4 inch thick slices on a diagonal. Divide the couscous mixture among 5 serving bowls (about 1 1/3 cups couscous in each bowl). Top each bowl evenly with 1/5 of the turkey. Serve immediately.
