Rosemary Turkey and Vegetables with Parmesan Couscous

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  • 30 min prep time
  • 30 min total time
  • 12 ingredients
  • 4 servings

Ingredients

1
(5.9-oz.) pkg. uncooked Parmesan-flavored couscous
1/2
cup dry white wine or chicken broth
2
teaspoons cornstarch
2
tablespoons olive or vegetable oil
2
garlic cloves, minced
1
lb. fresh turkey breast slices, cut into 1/4- inch-thick strips
3/4
teaspoon salt
1/8
teaspoon pepper
1
red bell pepper, thinly sliced
1
medium zucchini, julienne-cut (2x1/8x1/8-inch)
3
Italian plum tomatoes, thinly sliced
1
to 2 teaspoons chopped fresh rosemary or 1/4 to 3/4 teaspoon dried rosemary leaves, crushed

Directions

  1. 1 Cook couscous as directed on package. Cover to keep warm.
  2. 2 Meanwhile, in small bowl, combine wine and cornstarch; blend well. Set aside.
  3. 3 Heat oil in large skillet or wok over medium-high heat until hot. Add garlic; cook and stir 30 seconds. Add turkey, salt and pepper; cook and stir 5 to 7 minutes or until turkey is no longer pink.
  4. 4 Add bell pepper and zucchini; cook and stir 3 to 4 minutes or until crisp-tender.
  5. 5 Stir wine mixture until smooth. Add wine mixture, tomatoes and rosemary to skillet. Cook and stir until sauce is bubbly and thickened. Serve with couscous.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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