Cutlets let cook get to the table quickly

LITTLE ROCK — A three-part meal - meat, grain and vegetable - comes together in a snap. The lime juice lends an interesting but not overpowering tang to the thin pan sauce. Add variety if you like by substituting one of the packaged couscous mixes that includes red pepper, roasted garlic or other flavorful ingredients.

Turkey Cutlets With Lime Sauce

1 tablespoon olive oil

1 /3 cup finely chopped onion

1 1 /4 cups chicken broth

3 tablespoons chopped parsley

1 (5.7-ounce) package couscous

4 (4-ounce) turkey cutlets

Salt and freshly ground black pepper, to taste

2 1 /2 cups broccoli florets

2 tablespoons water

3 /4 cup white wine

1 tablespoon freshly squeezed lime juice

2 tablespoons minced garlic 1 tablespoon unsalted butter

Heat oil in a large nonstick skillet over medium heat. Add onion and cook for 4 or 5 minutes, stirring occasionally, until onion is soft and lightly browned.

In a medium saucepan over high heat, combine chicken broth,parsley and about 1 /3 of the sauteed onion and bring to a boil.

Add couscous, cover and remove from heat. Let couscous sit for 5 minutes and then fluff with a fork.

Re-cover and set aside.

Use a slotted spoon to remove the remaining onion from the skillet (leaving the oil in the skillet), and set aside. Pat turkey dry and season with salt and pepper to taste. Heat skillet over medium heat and add turkey. Cook 3 to 4 minutes on each side, until no pink remains. Transfer to a plate and cover loosely with aluminum foil to keep warm.

Combine broccoli and water in a microwave-safe dish. Cover and microwave on high for 4 minutes, until tender. Set aside.

Add the wine, lime juice, garlic and the remaining sauteed onion to the skillet; increase the heat to medium-high. Bring to a boil and cook 3 minutes. Add butter and stir until it has melted, then return turkey to skillet, along with any accumulated juices, and bring to a boil, turning turkey once to coat it in the sauce.

Divide turkey, couscous and broccoli among individual plates, pour the sauce over each portion, and serve immediately.

Nutrition information: Each serving contains 391 calories, 33 g protein, 39 g carbohydrate, 12 g fat (2 g saturated), 68 mg cholesterol, 349 mg sodium and 3 g fiber.