Turkey is a lean, healthy option that is also delicious! Jennie-O has partnered with LA Chef Devin Alexander, author of “The Biggest Loser Cookbook” to share special, signature recipes that help you create healthy meals that are full of flavor. These nutritious recipes are part of Jennie-O Turkey Store’s “30 Days/30 Ways” program, offers hundreds of recipes with turkey that will help improve your diet.
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This recipe for the Mediterranean Turkey Bowl is just one of the many that you can find at jennieo.com.
Ingredients
- Olive oil spray
- 1 package (24-ounce) Jennie-O Turkey Store Savory Roast Turkey Breast Tenderloin
- 1-1/2 cups water
- 1-1/2 cups dry whole wheat couscous (plain couscous works too)
- 1-1/2 cups seeded and very finely chopped tomato
- 1-1/2 cups seeded and very finely chopped cucumber
- 3/4 cup very finely chopped red onion
- 1 tablespoon freshly minced garlic
- 3/4 cup minced fresh flat leaf parsley leaves
- 1/2 cup + 1 tablespoon freshly squeezed lemon juice
- 1-1/2 tablespoons extra virgin olive oil
- salt and pepper, to taste
Directions
Preheat the oven to 350 degrees.
Place a 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 them until they are browned on all sides approximately 2-3 minutes per side. Transfer them to a small, shallow roasting pan or baking dish and roast (bake) them for 35-40 minutes, or until a meat thermometer inserted in the center reads 175 degrees. 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 ¼-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.
Makes 5 servings. Each (about 1-1/3 cups couscous + 1/5 turkey roast) serving has: 399 calories, 36 g protein, 55 g carbohydrates, 6 g fat, <1 g saturated fat, 54 mg cholesterol, 9 g fiber, 622 mg sodium
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