Prep: 10 minutes
Cook/stand: 22 minutes
Yield: 4 servings

• 2 Tbs olive oil
• 1 lb turkey cutlets, cut in bite-size pieces
• 1 onion, diced
• 3 garlic cloves, minced
• 21/2 cups low-sodium, fat-free chicken broth
• 1/2 small head cauliflower, cut into small florets
• 1 small zucchini, cut into inch-thick half-moons
• 1 red bell pepper, cut into strips
• 11/2 tsp curry powder, or to taste
• 1 tsp ground cinnamon
• 11/3 cups quick-cooking couscous
• 3 Tbs slivered almonds, optional

1. Heat oil in a large, heavy skillet over medium heat. Add turkey, onion and garlic. Cook 7 minutes, stirring, until turkey is white. Add broth, cauliflower, zucchini and pepper.

2. Stir in curry and cinnamon. Cover and cook for 9 or 10 minutes, or until the turkey is done.

3. Stir in couscous and cover pan. Remove from heat and let stand, 5 minutes. Fluff with a fork. Sprinkle with almonds before serving, if you'd like.

How kids can help: Cut red pepper with plastic knife; measure ingredients; fluff couscous with fork.
Per serving: (2 cups): 457 calories, 14 g fat (3 g saturated), 995 mg sodium, 56 mg cholesterol