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Quick Weeknight Turkey Couscous Skillet: photo-style overhead three-quarter view of a finished turkey couscous skillet…

Quick Weeknight Turkey Couscous Skillet

Ground turkey, vegetables, pearl couscous, and lemony chicken broth cook together in one skillet, then are finished with feta and parsley. This practical one-pan dinner is ready in about 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound ground turkey
  • 1 small yellow onion finely chopped
  • 1 red bell pepper diced
  • 3 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 3/4 teaspoon kosher salt plus more to taste
  • 1/4 teaspoon black pepper
  • 1 cup pearl couscous
  • 2 cups low-sodium chicken broth
  • 1 cup cherry tomatoes halved
  • 2 packed cups baby spinach
  • 1 tablespoon fresh lemon juice
  • 1/2 cup feta crumbled
  • 2 tablespoons fresh parsley chopped

Method
 

  1. Prep time is 10 minutes, cook time is about 20 minutes, and this recipe serves 4. Set a large, deep skillet over medium-high heat. Add the olive oil and let it heat until it shimmers.
  2. Add the ground turkey and press it into an even layer. Leave it alone for 2 to 3 minutes, then break it into small pieces and cook for another 3 minutes, until no pink remains and the edges are lightly browned. Transfer the turkey to a plate.
  3. Lower the heat to medium. Add the onion and bell pepper to the same skillet. Cook for 4 minutes, stirring once or twice, until the onion softens and the pepper starts to lose its raw crunch.
  4. Stir in the garlic, cumin, oregano, smoked paprika, salt, and black pepper. Cook for 30 seconds, just until the garlic smells warm and fragrant.
  5. Add the pearl couscous and stir for 1 minute. It should look lightly toasted and pick up the seasoning left in the pan.
  6. Pour in the chicken broth and scrape the bottom of the skillet with a wooden spoon. Stir in the tomatoes and return the cooked turkey to the pan.
  7. Bring the broth to a gentle boil, then reduce the heat to medium-low. Cover and simmer for 10 minutes. Stir once halfway through. The couscous should be tender, with a little broth still visible around it.
  8. Turn off the heat and fold in the spinach. Cover the skillet for 2 minutes, allowing the leaves to wilt. Stir in the lemon juice, then taste and add more salt if needed.
  9. Scatter the feta and parsley over the top. Serve warm, spooning some of the vegetables and broth from the bottom over each portion.

Notes

Let the turkey sit against the hot pan for 2 to 3 minutes before stirring so it browns. Use a wide skillet with a lid, do not rinse or boil the pearl couscous first, and keep the broth at a gentle simmer. Ground turkey should reach 165°F in the center. Refrigerate leftovers for up to 3 days or freeze cooled portions for up to 2 months.