Ingredients

• 2 tablespoons olive oil
• 1 pound turkey cutlets, cut in bite-size pieces
• 1 onion, diced
• 3 garlic cloves, minced
• 2 1/2 cups low-sodium, fat-free chicken broth
• 1/2 small head cauliflower, cut into small florets
• 1 small zucchini, cut into inch-thick half-moons
• 1 red bell pepper, cut into strips
• 1 1/2 teaspoon curry powder, or to taste
• 1 teaspoon ground cinnamon
• 1 1/3 cups quick-cooking couscous
• 3 tablespoons slivered almonds, optional

Directions

1. Heat oil in a large heavy skillet over medium heat.

2. Add turkey, onion, and garlic.

3. Cook 7 minutes, stirring, until turkey is white. Add broth, cauliflower, zucchini, and pepper.

4. Stir in curry and cinnamon. Cover and cook for 9 or 10 minutes, or until the turkey is done.

5. Stir in couscous and cover pan.

6. Remove from heat and let stand, 5 minutes.

7. Fluff with a fork.

8. Sprinkle with almonds before serving, if you’d like.

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