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Ingredients

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Directions

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  • Combine spinach, 2 tablespoons Parmesan cheese, bread crumbs, 1/4 teaspoon salt and 1/4 teaspoon black pepper in medium-size bowl.

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  • Season turkey cutlets with pinch of salt and pepper. Press one-quarter of spinach mixture evenly onto each cutlet. Beginning at short end, roll up cutlets. Sprinkle rolls with remaining tablespoon Parmesan.

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  • Bring chicken broth to boiling in large skillet. Add 1 of the whole tomatoes, breaking up with wooden spoon. Add couscous; stir once; transfer to serving platter. Cover platter with foil; set aside.

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  • Heat olive oil in same skillet over medium-high heat. Add garlic; sauté for 2 minutes. Add remaining tomatoes, breaking up tomatoes with spoon. Stir in remaining 1/4 teaspoon salt, 1/4 teaspoon black pepper, basil, oregano and sugar.

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  • Add turkey rolls to pan, placing seam side down. Cover and simmer over medium heat, stirring sauce occasionally, for 15 minutes or until turkey is cooked through.

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  • Uncover couscous; fluff with fork. Remove turkey rolls to cutting board; pour sauce over couscous. Slice rolls into 1/4-inch-thick slices. Fan slices over sauce. Makes 6 servings.

Nutrition Facts

362 calories; 7 g total fat; 2 g saturated fat; 56 mg cholesterol; 953 mg sodium. 46 g carbohydrates; 29 g protein;

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