Sunday, April 27, 2008

Turkey with Chutney and Couscous

From the Cooking Light 5 Ingredient 15 minute Cookbook

4 turkey breasts
¼ tsp salt
¼ tsp pepper
½ cup chutney or preserves (peach or apricot)
2 Tbsp Dijon mustard
1 Tbsp water

Sprinkle the turkey with salt and pepper. Spread some oil or cooking spray in a pan and cook the turkey breasts, covered in the pan until cooked through. Remove the breasts, reduce heat and add chutney mustard and water in the pan stirring for 2 minutes. Serve the turkey with sauce spooned over the top.

Curried Couscous
½ tsp curry powder
1 10 oz package of couscous
2 Tbsp walnuts chopped
½ cup sliced scallions
Apples sliced

Prepare couscous according to package directions. Add curry powder before adding the couscous to the water. After the couscous has steamed add the walnuts and scallions and mix them in by fluffing the couscous with a fork.

Serve the meal with sliced apples.

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