Ingredients
1
(5.9-oz.) pkg. uncooked Parmesan-flavored couscous
1/2
cup dry white wine or chicken broth
2
teaspoons cornstarch
2
tablespoons olive or vegetable oil
2
garlic cloves, minced
1
lb. fresh turkey breast slices, cut into 1/4- inch-thick strips
3/4
teaspoon salt
1/8
teaspoon pepper
1
red bell pepper, thinly sliced
1
medium zucchini, julienne-cut (2x1/8x1/8-inch)
3
Italian plum tomatoes, thinly sliced
1
to 2 teaspoons chopped fresh rosemary or 1/4 to 3/4 teaspoon dried rosemary leaves, crushed
Preparation
Cook couscous as directed on package. Cover to keep warm.
Meanwhile, in small bowl, combine wine and cornstarch; blend well. Set aside.
Heat oil in large skillet or wok over medium-high heat until hot. Add garlic; cook and stir 30 seconds. Add turkey, salt and pepper; cook and stir 5 to 7 minutes or until turkey is no longer pink.
Add bell pepper and zucchini; cook and stir 3 to 4 minutes or until crisp-tender.
Stir wine mixture until smooth. Add wine mixture, tomatoes and rosemary to skillet. Cook and stir until sauce is bubbly and thickened. Serve with couscous.
