Orange-Rosemary Turkey Cutlets with Couscous and Arugula

Turkey cutlets keep this dish lean, while flavor-packed citrus and rosemary keep guests coming back for more.

PREP: 15 minutes GRILL: 4 to 5 minutes

MAKES: 4 main-dish servings

3 navel oranges

1 ½ cups water

3 tablespoons olive oil

½ teaspoon salt

1 ½ cups whole-wheat couscous

1 tablespoon fresh rosemary leaves, chopped

¼ teaspoon ground black pepper

4 turkey cutlets (1 pound total)

2 tablespoons seasoned rice vinegar

1 bag (5 ounces) baby arugula

1. From oranges, grate 2 tablespoons peel and squeeze ¾ cup juice. In 4-quart saucepan, heat water, ½ cup orange juice, 1 tablespoon orange peel, 2 teaspoons oil, and ¼ teaspoon salt to boiling over high heat. Stir in couscous; cover saucepan and remove from heat. Let stand until ready to serve.

2. Heat ridged grill pan over medium-high heat, or prepare outdoor grill for direct grilling over medium-high heat. In cup, combine remaining 1 tablespoon orange peel with rosemary, 1 teaspoon oil, remaining ¼ teaspoon salt, and pepper. Pat turkey cutlets dry with paper towels, then rub both sides of each cutlet with rosemary mixture.

3. Add cutlets to hot grill pan or rack and cook until cutlets just lose their pink color throughout, 4 to 5 minutes, turning over once.

4. In small bowl, prepare orange vinaigrette: Whisk together vinegar and remaining ¼ cup orange juice; slowly whisk in remaining 2 tablespoons oil until blended.

5. To serve, fluff couscous with fork. Toss arugula with ¼ cup vinaigrette. Arrange arugula on 4 dinner plates; top with couscous and turkey. Drizzle with remaining vinaigrette.

EACH SERVING: About 410 calories, 33g protein, 44g carbohydrate, 12g total fat (2g saturated), 71mg cholesterol, 610mg sodium