Lunch: Orange-Rosemary Turkey Cutlets with Whole Wheat Couscous and Arugula

Turkey cutlets keep this dish lean, while flavor-packed citrus and rosemary keep guests coming back for more.

Ingredients

3 navel oranges
1 1/2 c. water
3 tbsp. olive oil
salt and ground black pepper
1 1/2 c. whole wheat couscous
1 tbsp. chopped fresh rosemary leaves
1 lb. turkey cutlets
2 tbsp. seasoned rice vinegar
1 bag baby arugula

Instructions

From oranges, grate 2 tablespoons peel and squeeze 3/4 cup juice. In 4-quart saucepan, heat water, 1/2 cup orange juice, 1 tablespoon orange peel, 2 teaspoons oil, and 1/4 teaspoon salt to boiling over high heat. Stir in couscous; cover saucepan and remove from heat. Let couscous stand 5 minutes.
While couscous is standing, heat ridged grill pan over medium-high heat. In cup, combine remaining 1 tablespoon orange peel with rosemary, 1 teaspoon oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Pat turkey cutlets dry with paper towels, then rub both sides of each cutlet with rosemary mixture.
Add cutlets to hot grill pan and cook 4 to 5 minutes or until cutlets just lose their pink color throughout, turning cutlets over once.
In small bowl, prepare orange vinaigrette: Whisk together rice vinegar and remaining 1/4 cup orange juice; slowly whisk in remaining 2 tablespoons oil until blended.
To serve, fluff couscous with fork. Toss arugula with 1/4 cup vinaigrette. Arrange arugula on 4 dinner plates; top with couscous and turkey; drizzle with remaining vinaigrette.

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