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.  

 Ingredients:

• 10oz (300gr) turkey cutlets or tenderloin
• 1 onion
• 2 cloves garlic
• 1/2 green pepper
• 1/2 red pepper
• 4oz (120gr) mushrooms
• 1/4 cup green olives (about 15)
• 4oz (120gr) feta
• 1 tbs tomato paste
• 2 tsp olive oil
• 1/2 cup (4oz, 120ml) chicken stock
• 1 tbs sherry
• 2 tsp cornstarch (Maizena) dissolved in 2 tbs water
• 1/2 cup large or pearl couscous   substitute Basmati Rice or tiny pasta
• 1 1/4 cups (10oz, 300ml) chicken stock  

 Instructions:

• Thinly slice onion. 
• Mince garlic.
• Cut the peppers into strips.
• Trim and slice the mushrooms.
• Slice the olives into thirds.
• Cut the turkey into strips - bite-size.
• Cut feta into small cubes.
• Heat olive oil in large nonstick skillet over medium-high heat. Add onion, peppers to skillet and stir-fry for 4 minutes. 
• Add garlic, mushrooms and stir-fry another 4 minutes.
• Add turkey and stir-fry 3 - 5 minutes, until golden.
• Add chicken stock, sherry, tomato paste and bring to a boil.
• Cover, reduce heat and simmer for 5 minutes.
• Dissolve cornstarch in water.  Add to skillet and stir until thickened.
• Add olives, feta and stir, just until the feta starts to melt.
• Remove from heat and serve over couscous.
• Couscous
• Bring chicken stock and couscous to a boil in a small saucepan.
• Cover and cook 10 minutes.
• Uncover and drain any excess liquid.