Turkey Stir-Fry with Enchilada Sauce and Couscous

Votes: 4

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 438, total fat 11 G., saturated fats 3 G., proteins 31 G., carbohydrates 51 G., fiber 10 G., cholesterol - mg, sodium 546 mg, sugar - G.

This hearty dish, a family favorite, takes just over half an hour to prepare—perfect for a delicious weeknight dinner! Lean ground turkey is pan-seared and combined with vegetables—squash, broccoli, and canned black beans—in a spicy Mexican enchilada salsa. The savory flavor of the sauce perfectly complements the sweetness of the squash. Serve the couscous alongside the turkey and vegetables for a healthy meal filled with the vibrant flavors of Latin American cuisine.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

0.5 cups whole grain couscous
450 g lean ground turkey
1 teaspoon olive oil
2 cups butternut squash (bottle gourd), seeded, peeled and diced
1 cup broccoli florets
1 can (425 g) unsalted black beans or kidney beans
1 can (280 g) enchilada sauce
0.5 tbsp. salsa sauce
For serving: chopped fresh cilantro, diced avocado, grated cheese, lime juice

Ingredient Substitution Suggestions

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Recipes with similar ingredients: ground turkey, couscous grain, butternut squash, broccoli cabbage, black beans, tomato sauce, salsa sauce

Cooking the dish according to the recipe:

Pour 0.5 cups of water into a small saucepan and bring to a boil over high heat. Add the couscous and stir well. Turn off the heat, cover, and let it steep for 5 minutes. Fluff the couscous 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, about 5 minutes. Season with salt and black pepper. Transfer to a bowl and set aside. Drain any excess fat and wipe out the skillet.

Heat the olive oil in the same skillet over high heat, add the squash, and cook, stirring occasionally, until browned and softened, 8-10 minutes. Add the broccoli and cook for another 3-5 minutes. Add the turkey, beans, enchilada sauce and salsa and stir to evenly distribute all ingredients.
Serve with couscous and any toppings of your choice.

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