This quick and easy meal featuring Gardein plant-based protein brings the special flavor of the fall holidays to every night weeknight dinners.
Cuisine:
American, Southern
Servings: 2servings
Ingredients
1packageGardein Turk’y Cutlets
for Fall Festival Couscous
1tbspolive oil
3/4cupchopped sweet potato,into ¼” cubes
1tspdried parsely
2tspdried onion flakes
1/2 tspground black pepper
1cupwhole wheat pearl (Israeli) couscous
1cup vegetable stock
1/3cupunsweetened dried cranberries
1/3cup raw shelled pistachios
Instructions
Heat oven to 400 F degrees and cook Turk’y Cutlets for 15 mintues, flipping once. While cutlets are cooking, prepare couscous (below):
Add olive oil to 1 quart pot and bring to medium heat. Add sweet potatoes and par cook for 3 minutes, stirring continuously.
Add parsley, onion, pepper, couscous and vegetable broth to sweet potatoes and stir until combined.
Bring mixture to a boil and turn heat to low, cover and simmer for 5 minutes. Remove from heat and let stand, while still covered, for another 5 minutes.
Stir in cranberries and pistachios.
To serve, make a mound with ½ the couscous mixture and top with 2 Gardein Turk’y Cutlets. Drizzle with warmed gravy packet, if desired.