Sesame Turkey Cutlets with Israeli Couscous PilafHere’s a meal that I did not need to dare myself to make. The “Sesame Turkey Cutlets with Israeli Couscous Pilaf,” from the February/March 2013 issue of Fine Cooking, included elements that I love. And sure enough, once combined, I had a winning meal.

First, I put my turkey tenderloins in the freezer for 30 minutes or so, to make them easier to then slice into four “cutlets.” The simple combination of breadcrumbs and sesame seeds and paprika and cayenne provided a golden coating. My cooked turkey was moist.

The mouthfeel of Israeli couscous is one of my favorites. Pairing the couscous with tangy feta cheese was a celebration. Basically, this meal was easy to pull together, was delicious, and looked nice. That’s all I want in a meal!

Turkey Breast Cutlets (1.30 lbs.) = $10.26
Feta (4 oz.) = $2.16

PREP TIME: if you pre-chill your turkey as I did, you could eat this meal after an hour or so of prep and cooking
moist, crusted turkey and tangy feta couscous

Next time, I want to make the “Shrimp Fried Rice” and the “Baked Egg Foo Yong,” from the February 2013 issue of Eating Well. See my meal when you come back to my site soon.