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Menu Plan for Winter I: Week 4, Friday

Turkey with Peppers, Feta and Olives
Large or Pearl Couscous

Cooking time:  30 minutes for menu           Cooking schedule: see below for instructions

     I serve this on large or pearl Couscous, which is very large - like the ancini d'pepe (frog's eyes) pasta than traditional couscous and has to be boiled, rather than just steeped in hot water.   You can substitute Basmati Rice, tiny pasta or Barley.

Turkey with Peppers, Feta and Olives over Couscous   

Total time: 30 minutes
   The Mediterranean flavors of peppers, olives and feta make bland turkey special.  Serve over Toasted Couscous, Basmati Rice or Barley. Use more or less feta, according to taste.  

Turkey with Peppers, Feta and Olives over Couscous Ingredients:

 Instructions:

Cooking schedule: 30 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
large skillet with lid, small saucepan with lid

Slice onion
Mince garlic
Clean, slice peppers
Trim, slice mushrooms
Cut olive in thirds
Slice turkey
Stir-fry onion, peppers
Cut feta

Add garlic, mushrooms, stir-fry
Cook couscous
Add turkey, stir-fry
Dissolve cornstarch in water, set aside
Add stock, tomato paste, sherry, cover, simmer
   Pause while stuff cooks
Add cornstarch to turkey, stir until thick
Add olives, feta, heat through
Finish couscous
Arrange couscous on small platter
Top with Turkey and Peppers
Serve