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GROUND TURKEY ENCHILADA STIR-FRY WITH COUSCOUS

MARY
Total Time 40 minutes
Servings 4

Ingredients
  

  • 1/2 CUP WHOLE WHEAT COUSCOUS
  • 1 LB LEAN GROUND TURKEY
  • SALT AND FRESHLY GROUND BLACK PEPPER
  • 1 TSP OLIVE OIL
  • 2 CUPS BUTTERNUT SQUASH, PEELED, SEEDED AND DICED
  • 1 CUP BROCCOLI FLORETS
  • 15 OUNCES NO SODIUM ADDED BLACK BEANS
  • 10 OUNCES ENCHILADA SAUCE
  • 1/2 CUP SALSA
  • SUGGESTED TOPPINGS: CHOPPED FRESH CILANTRO, DICED AVOCADO, SHREDDED CHEESE & LIME JUICE

Instructions
 

  • Pour 1/2 cup of water into a small saucepan and bring to a boil over high heat. Pour the couscous into the saucepan and stir well. Turn off the heat, cover and let stand 5 minutes. Fluff with a fork and set aside. 
  • Meanwhile, in a large skillet or wok, cook the ground turkey over medium heat, breaking it up with a wooden spoon, until cooked through and browned, about 5 minutes. Sprinkle with some salt and pepper. Transfer to a bowl and set aside. Drain the excess fat and wipe the pan clean. Heat the oil in the same pan over high heat, then add the squash and cook, stirring occasionally, until browned and softened, 8 to 10 minutes. Add the broccoli and cook, 3 to 5 minutes more. Add the turkey, beans, enchilada sauce and salsa and stir until all the ingredients are well combined. 
  • Serve with the couscous and top with suggested toppings as desired.

Notes

The meal was Ground Turkey Enchilada Stir-Fry with Couscous. It took way longer to make than the estimated time. It was good, but a little bland. I would make it spicier the next time.