Crisp pan-fried turkey cutlets offer a nice change of pace from chicken. Their richness is balanced by the tangy feta and bright parsley in the couscous. Look for the larger Israeli-style couscous next to regular couscous at the supermarket, or substitute the same amount of orzo.
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This recipe is a summer staple in our household. Flavorful, light, and delicious. I usually put more generous amounts of the onion, feta and parsley than the recipe calls for but I like a lot of flavor. Couscous is best served the day of, but if you need to reheat, add a little chicken broth before you put into the microwave.
This is a review for the cous cous; haven't tried the turkey yet, but definitely will. Although I realized too late that my parsley was way too far over the hill, the recipe with the cous cous, chicken broth, red onion and feta cheese (s&p, of course), this went together very well. Of note, I was cooking a lamb dish, and this was a great side!
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