Chili-Rubbed Turkey Cutlets With Black-Eyed Peas

Ingredients

• 1 cup black-eyed peas frozen thawed
• 0.8 teaspoon cajun spice 
• 1 stalk celery finely chopped
• 0.8 cup cherry tomatoes halved
• 1  ear of corn frozen thawed (or)
• 2 tablespoons parsley fresh chopped
• 1 cup israeli couscous 
• 1  juice of lime 
• 4 servings kosher salt and pepper freshly ground
• 3 tablespoons olive oil extra-virgin
• 2  scallions thinly sliced
• 1.3 pounds turkey cutlets 

Equipment

• bowl
• frying pan
• sauce pan

Directions

1. Combine the chili powder and lime juice in a medium bowl.
2. Add the turkey and turn to coat; let marinate 10 minutes. Bring a medium saucepan of water to a boil.
3. 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.
4. Add the corn, black-eyed peas and celery and cook, stirring occasionally, until they begin to soften, about 3 minutes.
5. Add the tomatoes, scallions, parsley, 1/2 teaspoon salt, and pepper to taste and cook until warmed through, about 2 more minutes; transfer to a large bowl.
6. 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.
7. Add the turkey and cook until browned, about 3 minutes per side; add salt and pepper.
8. Serve with the couscous.
9. Photograph by Johnny Miller