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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Classic flavor combination. Ingredients:
6 tablespoons couscous (whole-wheat if available) |
1/2 cup boiling water |
2 tablespoons extra virgin olive oil |
1 small onion, diced |
1 stalk celery, diced |
1 tablespoon chopped fresh thyme |
1 1/2 teaspoons chopped fresh sage |
1/2 teaspoon salt |
1/2 teaspoon fresh ground pepper |
1/4 cup dried cranberries |
1 lb 93% lean ground turkey |
Directions:
1. Place couscous in a large bowl. Pour in boiling water, stir and set aside until the water is absorbed, about 5 minutes.
2. Heat oil in a large skillet over medium heat. Add onion and cook, stirring, for 1 minute. Add celery and cook, stirring, until softened, about 3 minutes. Add thyme, sage, salt and pepper; cook until fragrant, about 20 seconds more. Transfer the mixture to the bowl with the couscous, add cranberries and stir to combine. Let cool for 5 minutes. Add turkey and stir until combined; do not overmix. Form the mixture into 6 patties.
3. Coat a large nonstick skillet, preferably cast-iron, with cooking spray and set over medium-high heat for 2 minutes. Add the patties, reduce heat to medium, and cook for 4 minutes. Turn gently to avoid breakage, and cook on the other side for 2 minutes. Cover and continue to cook until lightly browned but still juicy (the juices should run clear, not pink), about 4 minutes more. (An instant-read thermometer inserted in the center should read 165° F.).
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