Serves 4
¾ teaspoon chili powder or Cajun seasoning Juice of 1 lime
4 turkey cutlets (about 1¼ pounds)
1 cup Israeli couscous or other small pasta
3 tablespoons extra-virgin olive oil
1 ear of corn, kernels removed (or ¾ cup thawed frozen corn)
1 cup frozen black-eyed peas, thawed
1 stalk celery, finely chopped
¾ cup cherry tomatoes, halved
2 scallions, thinly sliced
2 tablespoons chopped fresh parsley or basil
Kosher salt and freshly ground pepper
Combine the chili powder and lime juice in a medium bowl. Add the turkey and turn to coat; let marinate 10 minutes.
Bring a medium saucepan of water to a boil. Add the couscous and cook until tender, 8 to 10 minutes; drain.
Meanwhile, heat 1 tablespoon olive oil in a large cast-iron skillet over medium-high heat. Add the corn, black-eyed peas and celery and cook, stirring occasionally, until they begin to soften, about 3 minutes. Add the tomatoes, scallions, parsley, ½ teaspoon salt, and pepper to taste and cook until warmed through, about 2 more minutes; transfer to a large bowl. Add the couscous to the bowl along with 1 tablespoon olive oil, and salt and pepper to taste; toss.
Wipe out the skillet; add the remaining 1 tablespoon olive oil and heat over medium-high heat. Add the turkey and cook until browned, about 3 minutes per side; add salt and pepper. Serve with the couscous.