Recipe of the Week – Ground Turkey Enchilada Stir-Fry with Couscous
This quick and comforting ground turkey enchilada stir-fry is packed with protein, spice, and fluffy couscous — a weeknight dinner hero in under an hour.
Equipment
- 1 Large skillet
- 1 Saucepan for couscous
Ingredients
Main Ingredients
- 1 lb Ground turkey lean
- 1 tablespoon Olive oil
- 1 Red bell pepper diced
- 1 Green bell pepper diced
- 1 Small onion diced
- 2 cloves Garlic minced
- 1 can (15 oz) Black beans drained and rinsed
- 1 can (10 oz) Enchilada sauce
- 1 teaspoon Chili powder
- ½ teaspoon Ground cumin
- ¼ teaspoon Salt
- 1 cup Couscous
- 1 cup Chicken broth
- ¼ cup Fresh cilantro chopped
Instructions
Instructions
- Heat olive oil in a large skillet over medium heat until shimmering.
- Add diced onion and cook for 3-4 minutes until softened.
- Stir in garlic and cook for 30 seconds until fragrant.
- Add ground turkey and cook for 6-8 minutes until browned and cooked through.
- Stir in diced bell peppers and cook for 3-4 more minutes until just softened.
- Add black beans, enchilada sauce, chili powder, cumin, and salt. Stir to combine.
- Reduce heat and simmer for 10 minutes to let flavors meld.
- Meanwhile, bring chicken broth to a boil in a saucepan. Stir in couscous, cover, then remove from heat.
- Let couscous stand for 5 minutes, then fluff with a fork.
- Divide couscous among plates. Top with enchilada stir-fry mixture.
- Garnish with chopped fresh cilantro and serve hot.
Notes
To save time, use pre-diced vegetables and pre-rinsed canned beans. Store leftovers safely and reheat with a splash of broth for best results.