Prep: 5 minutes; Cook: 11 minutes; Stand: 5 minutes. To get 3 cups of cooked couscous, use 1 cup of dry couscous and 1 1/4 cups water, and cook according to package directions.
1 tablespoon dark brown sugar
3/4 teaspoon curry powder
1/2 teaspoon salt, divided
1/8 teaspoon ground red pepper
1 pound turkey cutlets
1/3 cup pecan pieces
1/2 small onion, thinly sliced (about 4 ounces)
3/4 cup fat-free, less-sodium chicken broth, divided
8 orange essence dried plums, chopped
3 cups hot cooked couscous
4 tablespoons mango chutney (optional)
How to Make It
Combine brown sugar, curry powder, 1/4 teaspoon salt, and red pepper; rub over turkey.
Place a large nonstick skillet over medium-high heat until hot. Add pecans, and cook 3 minutes or until lightly browned, stirring constantly. Transfer pecans to a small bowl.
Coat pan with cooking spray. Add turkey; cook 2 minutes on each side or until done. Transfer turkey to a platter, and keep warm.
Add onion and 6 tablespoons chicken broth to pan. Cook, uncovered, 2 minutes, stirring constantly. Stir in plums, remaining chicken broth, 1/4 teaspoon salt, and pecans. Cook 2 minutes or until liquid is nearly absorbed. Spoon mixture over turkey; cover and let stand 5 minutes.
Serve turkey mixture over couscous. Top each serving with chutney, if desired.