TURKEY SCALLOPINI WITH LEMON SAUCE

FOR THE COUSCOUS:
1 cup uncooked couscous
1 1/2 cups water
FOR THE SAUCE:
2 teaspoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon dried thyme leaves
1 cup fat-free (skim) milk
1 teaspoon all natural butter flavor granules
1/4 teaspoon grated lemon peel
FOR THE TURKEY:
6 uncooked turkey breast slices (about 1 pound)
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon butter or margarine
2 tablespoons chopped fresh parsley

Cook couscous in water as directed on package, omitting oil; cover to keep warm.

Meanwhile, in 1-quart saucepan, mix flour, 1/4 teaspoon salt, thyme and milk until smooth. Cook over medium-high heat, stirring constantly, until bubbly and thickened. Remove from heat. Stir in butter-flavor granules and lemon peel until well blended; cover and keep warm.

Sprinkle both sides of turkey breast slices with 1/4 teaspoon salt and the pepper. In 10-inch nonstick skillet, melt butter over medium-high heat. Add turkey; cook 2 to 3 minutes, turning once, until no longer pink in center.

Serve turkey slices with sauce over couscous; sprinkle with parsley.

Source: Pillsbury Good for You: Fast and Healthy Family Favorites