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Publix Simple Meals

Pearl Couscous Gratin With Turkey and Pesto Pea Salad

Makes 4 Servings
Total Time:
35 minutes
Active Time:
15 minutes

Cooking Sequence

-- Preheat oven, thaw peas, and begin water for couscous

-- Prepare gratin and begin to bake - 10 minutes

-- Prepare salad; serve - 25 minutes

Pearl Couscous Gratin With Turkey


Cooking spray

2 cups water

3/4 lb fresh asparagus spears

1 shallot, finely chopped

1 1/4 lb turkey tenderloins (2 pcs)

3/4 cup grande pearl couscous

1/4 cup egg substitute (or 1 egg)

1/2 cup fat-free half-and-half

1/2 cup crumbled goat cheese

1/3 cup basil pesto

2 (4-oz) packages mushroom blend

1/2 teaspoon salt-free garlic/herb seasoning

1/4 teaspoon pepper


-- Preheat oven to 425°F. Coat 13x9-inch baking dish with cooking spray.

-- Bring water to boil for couscous.

-- Cut asparagus into 2-inch pieces, removing tough root end (2 cups). Chop shallot.

-- Cut turkey tenderloin into 4 equal pieces (wash hands).


1. Stir couscous into boiling water; cook 5-6 minutes or until tender (do not drain).

2. Whisk in medium bowl, egg, half-and-half, goat cheese, pesto, and shallots until smooth.

3. Stir in asparagus, mushrooms, and couscous; transfer to baking dish. Arrange turkey on top of vegetable mixture; season turkey with salt-free garlic and herb seasoning, and pepper. Bake 20-25 minutes or until edges are bubbly and turkey is 165°F. Serve.

Pesto Pea Salad


1 (9-oz) package frozen green peas

1 shallot, finely chopped

1 bag fresh baby spinach (5-6 oz)

1/4 cup grated Parmesan cheese

1/2 cup basil pesto


-- Place peas in salad bowl to thaw.

-- Chop shallot.


1. Drain peas, if needed. Add shallots, spinach, and cheese to peas.

2. Add pesto; toss and serve. (Makes 6 servings.)

Aprons Advice

-- Complete your meal with multigrain bread, a sugar-free fruit pie, and flavored water.

-- If you don’t like goat cheese, use softened cream cheese instead.

-- The remaining goat cheese can be added on top of the turkey before baking.

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Pearl Couscous Gratin With Turkey

CALORIES (per 1/4 recipe) 440kcal; FAT 12g; CHOL 105mg; SODIUM 440mg; CARB 34g; FIBER 4g; PROTEIN 46g; VIT A 20%; VIT C 15%; CALC 10%; IRON 25%

Pesto Pea Salad

CALORIES (per 1/6 recipe) 140kcal; FAT 8g; CHOL 5mg; SODIUM 380mg; CARB 11g; FIBER 4g; PROTEIN 5g; VIT A 40%; VIT C 20%; CALC 8%; IRON 10%

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