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Turkey and Vegetable Couscous

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Prep Time 5 minutes
Cook Time 20 minutes
Course dinner, Main Course
Cuisine American
Servings 2


  • 12 oz Lean Ground Turkey
  • 2 oz pearled couscous
  • 1/4 cup red onions (diced)
  • 1 cup butternut squash (diced)
  • 2 cups baby kale
  • 8 oz mushrooms (sliced)
  • 2 tbsp balsamic concentrate
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1-2 tbsp olive oil


  • Cook the pearled couscous according to packaged instructions
  • Meanwhile, add oil to a pan on medium-high heat and saute the diced onions until they soften and turn translucent (about 2 to 3 minutes)
  • Next, add the ground turkey meat and cook until it turns golden brown (about 6 to 7 minutes). 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 all together