Cover a baking sheet with heavy foil; lay the turkey cutlets on it and blot dry with a paper towel. Squeeze the lemon juice on both sides of the cutlets.

Sprinkle them on both sides with cumin (not too much), smoke seasoning blend, kosher salt, and freshly ground black pepper. Cover with plastic wrap and refrigerate for 15 - 30 minutes.

Heat 1 teaspoon of olive oil in a 2-quart saucepan over medium heat. Add 1 cup couscous and a large pinch of kosher salt and sauté until lightly browned, about 5 minutes, stirring often. Add 1 1/4 cups boiling water and bring to a boil. Reduce heat to low and cover. Simmer for 10 minutes until liquid is absorbed. (Check after 8 for tenderness and to see if you need to add a little more water.) Remove from heat, stir and leave uncovered.

Meanwhile, heat 1 tablespoon olive oil in a 12-inch non-stick skillet over medium-high heat. Add the corn, black-eyed peas and celery and cook, stirring occasionally, until they begin to soften about 3 minutes. Add the tomatoes, scallions, salt and pepper to taste, and cook until warmed through, about 2 more minutes.

Transfer to a large bowl; add the couscous to the bowl and drizzle with lemon olive oil (add less for a lighter version) and white balsamic vinegar, and salt and pepper to taste. Add regular extra virgin olive oil and a splash of lemon if you don't have the lemon olive oil, and a pinch of sugar to balance the acidity. It's all about balancing the flavor so taste and add more seasoning and dressing if you need it—start with less and add! Add basil, toss. (If serving the next day add basil before serving.)

Wipe out the skillet; add about 1/2 tablespoon olive oil and heat over medium-high heat. Add the turkey and cook until browned, about 3 - 4 minutes per side, depending on the thickness. Don't crowd the pan; do it in two batches if necessary. Taste for seasoning and sprinkle with salt and pepper if necessary.