Turkey cutlets with couscous-cucumber salad

SmartPoints® value per serving
Total Time
50 min
22 min
13 min
This dish is bursting with color, taste, and texture. The turkey marinates with just three ingredients yet the flavors really pop. You can make this recipe with skinless boneless chicken breasts instead of turkey, if you prefer. Serve leftovers in halved pita breads or lettuce cups for a fast, no-cook meal the next day.


Cooking spray

1 spray(s)

Orange zest

2 Tbsp, grated from 1 orange

Orange juice

4 Tbsp, juice of 1 orange


2 tsp, minced

Garlic clove(s)

1 medium clove(s), minced

Uncooked boneless skinless turkey breast

1 pound(s), 4 (1/4-pound) cutlets

Canned chicken broth

1½ cup(s)

Uncooked whole wheat couscous

1 cup(s)

Snow peas

¼ pound(s), trimmed and cut in half diagonally

Table salt

¾ tsp

Black pepper

¼ tsp

Black pepper



2 small, mini, quartered lengthwise and sliced

Fresh radish(es)

1 cup(s), sliced, thinly sliced

Fresh baby spinach

4 cup(s), loosely packed


  1. Combine half the orange juice, the rosemary, and garlic in large shallow dish. Add turkey and turn to coat. Cover and refrigerate 10 minutes.
  2. Bring broth to boil in medium saucepan. Stir in couscous. Remove from heat, cover, and let stand until broth is absorbed, about 5 minutes. Fluff with fork.
  3. Meanwhile, bring medium saucepan of water to boil. Add snow peas and cook until bright green, about 5 seconds. Drain and rinse under cold running water until cool.
  4. Spray large skillet with nonstick spray and set over medium-high heat. Remove turkey from marinade and pat dry with paper towels. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place in skillet and cook, turning once, until well browned and cooked through, about 8 minutes. Transfer to plate.
  5. Just before serving, stir together remaining half of orange juice, orange zest, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper in large bowl. Add snow peas, cucumbers, radishes, and couscous and toss gently to coat.
  6. Divide spinach among 4 plates and top evenly with salad. Place turkey on top of salad.
  7. Serving size: 1 turkey cutlet, 1 cup spinach, and 1 1/2 cups salad