Tagine with Olives and Lemon

What you'll need: 

1 cup rice
2 1/2 cups water
1/3 cup diced dried apricots
1/2 cup hazelnuts, toasted (about 2 ounces)
1/3 cup raisins
2 Tbsp. freshly-squeezed lemon juice
2 Tbsp. extra virgin olive oil
1 tsp. grated lemon peel
1 package (6 oz) Lightlife® Smart Cutlets® Original
2 Tbsp. extra virgin olive oil
2 cloves garlic, thinly sliced
3/4 cup thinly sliced yellow onion
20 thin slices peeled fresh ginger, 2-inch pieces
1 lemon, rinsed, dried and thinly sliced
1/2 cup sliced Greek-style olives, green and black
chopped parsley (optional)

How to make it: 

Combine rice and water in a medium saucepan. Bring to a boil over high heat. Reduce heat to medium-low and cook, covered 20 minutes. Remove from heat. Fluff with fork.

In large bowl stir together all rice ingredients; keep warm.

In 10-inch nonstick skillet place olive oil. Add Smart Cutlets® Original; cook over medium heat, until lightly browned (1-2 mins.). Turn over, continue cooking until browned (1-2 mins.). Remove cutlets, cut into strips; keep warm.

In same skillet add garlic and onions. Cook, stirring frequently, 1 minute. Add ginger, lemon and olives. Continue cooking over medium heat, until lemons soften slightly (1-2 mins.).

To serve, place rice on serving platter. Top with lemon olive mixture and cutlet strips. Sprinkle with parsley, if desired. Refrigerate leftovers.

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