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Turkey and Vegetable Couscous

Turkey and Vegetable Couscous

Servings: 4


  • 1 lb Lean Ground Turkey
  • 5 oz pearled couscous
  • 1/2 cup diced red onions
  • 1 cup diced butternut squash
  • 2 cups baby kale
  • 8 oz sliced mushrooms
  • 2 tbsp balsamic concentrate
  • 2 tsp garlic powder
  • 2 tsp salt
  • 2 tsp pepper
  • 2 tbsp olive oil


Pre-Cook (Mise En Place):

  • Gather your equipment: knife, cutting board, 2 saute pans, tongs, spatula
  • Chop the red onions and dice the butternut squash into small cube pieces. Cook the pearled couscous according to packaged instructions

Cooking Method:

  • Pre-heat a saute pan to medium high heat and add 1 tbsp of olive oil. Add the diced onions and saute until they soften and turn translucent
  • Add the ground turkey meat and cook until it turns golden brown. Season with garlic powder, salt, and pepper. Then, add the balsamic concentrate. Once all the seasonings have been mixed in, set the turkey meat aside and start the vegetables
  • In a separate saute pan, add 1 tbsp of olive oil and saute the mushrooms until they soften. Then, add the butternut squash and cook for 5 to 7 minutes until they turn golden brown and soften
  • Then, add the baby kale, couscous, and ground turkey. Mix all the ingredients together so that all items have been stirred together

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