Moroccan-Inspired Turkey with Cauliflower Tabbouleh
Quick-cooking turkey breast cutlets seasoned with mild Moroccan spices, served with a fresh and zesty cauliflower 'tabbouleh' salad.
- Prep: 10 min
- Cook: 15 min
- Total: 25 min
- Servings: 2
- Cuisine: African
- Difficulty: Easy
- Cost: $5.61/serving
Dietary
- Gluten-Free
- Dairy-Free
- Nut-Free
- Soy-Free
- Low-Carb
- Low-Sodium
- High-Protein
- Paleo
- Whole30
- Kosher
- Halal
Tags
- sauté
- quick
- healthy
- savory
- fresh
Ingredients
- 0.75 pound turkey breast cutlets
- 2 tablespoon olive oil (for tabbouleh)
- 1 teaspoon ground cumin
- 0.5 teaspoon paprika
- 0.25 teaspoon garlic powder
- 0.25 teaspoon black pepper
- 3 cup riced cauliflower
- 0.5 cup cucumber (diced)
- 0.25 cup fresh parsley (chopped)
- 0.25 cup tomato (diced)
- 1 tablespoon lemon juice
Instructions
- Season turkey breast cutlets with ground cumin, paprika, garlic powder, and black pepper on both sides.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add seasoned turkey and cook for 3-5 minutes per side, or until cooked through. Remove from heat and let rest.
- While turkey cooks, prepare the cauliflower tabbouleh. In a medium bowl, combine riced cauliflower, diced cucumber, chopped fresh parsley, and diced tomato.
- In a small bowl, whisk together lemon juice and 1 tablespoon olive oil. Pour dressing over cauliflower mixture and toss to combine.
- Serve sliced turkey breast alongside the cauliflower tabbouleh.
Nutrition (per serving)
- Calories: 419
- Protein: 46 g
- Carbohydrates: 12.5 g
- Fat: 18.9 g
- Fiber: 5.3 g
- Sodium: 124 mg
- Saturated Fat: 4.3 g
- Sugar: 5.3 g
- Cholesterol: 128 mg