Ingredients

The following ingredients have 10 Servings
  • 10 small Turkey cutlets (each about 80 grams)
  • 6 Tbsps Canola oil (about 60 grams)
  • 2 tsps medium-hot Mustard
  • 2 tsps Tomato paste
  • 1 tsp dried Pizza herb
  • salt
  • peppers
  • 2 lbs whole peeled tomatoes (from a box; packaged weight)
  • 1 lb Couscous
  • 2 Tbsps butter (about 30 grams)

Instruction

  • Rinse turkey cutlets, pat dry and place on a large piece of plastic wrap.
  • Place a piece of plastic wrap over the cutlets and flatten slightly with a meat mallet or heavy skillet.
  • Remove the plastic wrap, slice cutlets into 30 smaller pieces and place on a rectangular tray.
  • In a small bowl, mix together the oil, mustard, tomato paste and pizza herb mix to a paste. Season with salt and pepper. Mix the paste with the turkey pieces. Cover and refrigerate at least 1 hour.
  • Meanwhile, cut up the tomatoes in the package with a knife and spread in a rimmed baking sheet or roasting pan, along with the juices. Lightly season with salt and pepper.
  • Place the turkey pieces on top of tomatoes and cook under the preheated oven grill or broiler until browned, 6-7 minutes.
  • Remove the pan briefly from the oven, flip the cutlets and grill or broil for another 5-6 minutes.
  • In the meantime, combine the couscous with 1 1/2 teaspoons salt and the butter in a preheated large bowl. Boil 900 ml (approximately 3 3/4 cups) of water, pour over the couscous and stir briefly to combine. Cover and allow to swell for about 6 minutes.
  • Fluff the couscous well with a fork. Divide among plates, top with the cutlets and tomato sauce and serve.