Natural turkey cutlets marinated in chili with black-eyed beans

Ingredients:

• 4 natural turkey cutlets (approximately 560 gr.)
• 1 cup cooked frozen black-eyed beans, thawed
• 1 cup Israeli couscous "Ptitim" or small pasta
• 3/4 cup cherry tomatoes, halved
• Kernels from 1 ear of corn (or 3/4 cup frozen corn)
• 3/4 teaspoon chili powder or Cajun seasoning
• Juice of 1 lime
• 3 tbsp. extra virgin olive oil
• 1 stalk celery, finely chopped
• 2 green onions, thinly sliced
• 2 tbsp chopped parsley or basil
• Coarse salt and freshly ground pepper

Preparation:

1. In a medium bowl, combine chili powder and lime juice. Coat the turkey in this mixture and let marinate for 10 minutes.
2. Bring water to a boil in a medium saucepan. Add couscous and cook until tender, 8-10 minutes. Drain.
3. Meanwhile, heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the corn, beans, and celery and cook for about 3 minutes, until the vegetables begin to soften.
   
   Add the tomatoes, green onions, parsley, 1/2 teaspoon salt, and black pepper to taste. Heat the mixture for 2 minutes and transfer to a large bowl. Add the couscous to the bowl along with 1 tablespoon olive oil, salt, and pepper to taste, and toss to combine.
4. Wipe out the skillet. Add the remaining 1 tablespoon of olive oil and heat over medium-high heat. Add the turkey cutlets and fry until golden brown, about 3 minutes per side. Season with salt and pepper. Serve with couscous.