Rosemary Turkey and Vegetables with Parmesan Couscous

A hearty dinner ready in just 30 minutes! Enjoy this tasty turkey with vegetables that’s served with couscous. MORE+ LESS-

By Pillsbury Kitchens

October 8, 2010

(5.9-oz.) pkg. uncooked Parmesan-flavored couscous

1/2

cup dry white wine or chicken broth

teaspoons cornstarch

tablespoons olive or vegetable oil

garlic cloves, minced

lb. fresh turkey breast slices, cut into 1/4- inch-thick strips

3/4

teaspoon salt

1/8

teaspoon pepper

red bell pepper, thinly sliced

medium zucchini, julienne-cut (2x1/8x1/8-inch)

Italian plum tomatoes, thinly sliced

to 2 teaspoons chopped fresh rosemary or 1/4 to 3/4 teaspoon dried rosemary leaves, crushed

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1

Cook couscous as directed on package. Cover to keep warm.
2

Meanwhile, in small bowl, combine wine and cornstarch; blend well. Set aside.
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

Add bell pepper and zucchini; cook and stir 3 to 4 minutes or until crisp-tender.
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.