Recipe: Turkey and Broccoli with Couscous

Most weekdays there is literally no time for me to do anything really. However, I am always starving by the time I’m home and have next to no patience to cook and prepare a decent meal. This recipe for Turkey and Broccoli with Couscous is insanely fast, about 15 minutes cooking time, and doesn’t leave me craving chips or bread with butter afterwards.

The ingredients are really cheap and easy to find in any supermarket. The couscous is a healthier alternative to rice that’s just as satisfying. If you prefer your broccoli “al dente”, I recommend adding the broccoli during the last 3 minutes of cooking.

Let me know what you think or if you have any recommendations. Click here to see more recipes.

Recipe Adapted From: Women’s Health Magazine, WomensHealthMag.com
Yield: 4 servings
Time: Total 24 minutes, 8 minutes active
Ingredients:
1/4 red bell pepper, cut into thin strips
2 tablespoons chopped yellow onion
pinch of ground black pepper
1/2 pound boneless, skinless turkey cutlets, rinsed, dried, and sliced into 2″ strips
1 teaspoon dried sage
1 cup chicken broth
1 cup broccoli florets
1/2 cup couscous

1) Coat a deep skillet with cooking spray or grape seed oil. Wipe away any excess spray with a paper towel. Heat the skillet over medium heat.

2) Add the bell pepper, onion, and black pepper and cook, stirring frequently, for 2 minutes, or until the onion is slightly translucent.

3) Add the turkey and sage. Cook for 2 minutes.

4) Add the broth and broccoli. Bring to a boil for 1 minute.

5) Stir in the couscous.

6) Cover the skillet and remove from the heat for 5 to 10 minutes, or until the couscous has absorbed all of the broth. Stir and serve.