Rosemary Turkey and Vegetables with Parmesan Couscous

  • Prep 30 min
  • Total 30 min
  • Ingredients 12
  • Servings 4
Rosemary Turkey and Vegetables with Parmesan Couscous

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

Steps

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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.

Notes









Tips

 

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
400
Calories from Fat
100
% Daily Value
Total Fat
11g
17%
Saturated Fat
3g
15%
Cholesterol
85mg
28%
Sodium
850mg
35%
Total Carbohydrate
37g
12%
Dietary Fiber
3g
12%
Sugars
5g
Protein
34g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
50%
50%
Calcium
6%
6%
Iron
15%
15%
Exchanges:
2 Starch; 2 Other Carbohydrate; 1 Vegetable; 4 Very Lean Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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