1 Hour 10 Minutes
(24-ounce) package JENNIE-O® Savory Roast Turkey Breast Tenderloin
cups dry couscous
cups chopped tomato
cups chopped cucumber
cup finely chopped red onion
tablespoon minced garlic
cup minced fresh flat leaf parsley leaves
tablespoon freshly squeezed lemon juice
tablespoons extra virgin olive oil
salt and freshly ground pepper, if desired
Heat oven to 350°F.
Preheat grill over medium heat, place tenderloins directly on grate. Grill, turning occasionally, until meat thermometer inserted into thickest portion of the meat reaches 165°F., approximately 45-50 minutes. Remove from heat, cover and let rest 5-10 minutes before slicing.
Tent cooked tenderloins with foil; set aside.
In medium saucepan bring water to a boil. Stir in couscous. Cover and reduce heat to a simmer. Cook 2 minutes or until all the liquid has been absorbed. Remove from heat and let stand 5 minutes. Fluff with fork.
In mixing bowl, combine tomato, cucumber, red onion, garlic, parsley, lemon juice and olive oil; toss. Stir in couscous until well combined. Season with salt and pepper, if desired.
Slice tenderloins into ¼-inch thick slices on a diagonal. Divide couscous and top with turkey.