Mini Cutlets with Couscous

Rinse turkey cutlets, pat dry and place on a large piece of plastic wrap.

Place a piece of plastic wrap over the cutlets and flatten slightly with a meat mallet or heavy skillet.

Remove the plastic wrap, slice cutlets into 30 smaller pieces and place on a rectangular tray.

In a small bowl, mix together the oil, mustard, tomato paste and pizza herb mix to a paste. Season with salt and pepper. Mix the paste with the turkey pieces. Cover and refrigerate at least 1 hour.

Meanwhile, cut up the tomatoes in the package with a knife and spread in a rimmed baking sheet or roasting pan, along with the juices. Lightly season with salt and pepper.

Place the turkey pieces on top of tomatoes and cook under the preheated oven grill or broiler until browned, 6-7 minutes.

Remove the pan briefly from the oven, flip the cutlets and grill or broil for another 5-6 minutes.

In the meantime, combine the couscous with 1 1/2 teaspoons salt and the butter in a preheated large bowl. Boil 900 ml (approximately 3 3/4 cups) of water, pour over the couscous and stir briefly to combine. Cover and allow to swell for about 6 minutes.