Sunday, June 15, 2008

Turkey Cherry Couscous Salad

1 cup couscous
1 cup water
Salt, a dash
2 three ounce turkey breast cutlets (raw)
Mrs. Dash Garlic and Herb seasoning, to taste
Garlic Salt, to taste (optional)
Pepper, to taste
1 cup cherries, pitted and quartered
1/2 tsp ranch seasoning
2 tsp olive oil

Bring water and salt. Add couscous and stir. Remove from heat and cover. Let couscous absorb water. Fluff with fork and set aside.

Cover both sides of each cutlet with Mrs. Dash, garlic salt, and pepper. Sauté until cooked through (about 4 minutes a side). Dice into small pieces.

Mix ranch seasoning into couscous. Add cherries and turkey. Mix again. Drizzle olive oil and mix again.

Divide into 4 servings.
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