14.7-oz.box of pearl couscouscan sub regular couscous, see note
1 ¾cupchicken stock(or water)
1cupfresh spinach or about 1/2 cup frozen + dethawed
½cupkalamata olivessliced
½cangarbanzo beansrinsed
½jalapeñominced
¼cupfeta crumbles
3tbs.fresh mintchopped
3tbs.fresh basilchopped
2tsp.dried garlic
pinchof red pepper flakes
salt and pepper
Instructions
Start by heating a drizzle of olive oil in nonstick pan, then add in ground turkey, breaking up with wooden spoon. season with salt, pepper, dried garlic and red pepper flakes. cook until no longer pink, about 5 minutes.
Meanwhile, slice olives, rinse garbanzo beans, chop herbs and crumble feta.
When turkey has cooked, add in couscous and let cook for 1 minute before adding in chicken stock (or water). bring to a boil, then add 1/2 seasoning packet that comes with the couscous (if using bulk couscous, just add a little more salt, pepper and garlic). bring heat down to simmer and cook for 8 minutes.
When couscous has fluffed, add in spinach, olives, garbanzo beans and jalapeño to pan. fold in to wilt spinach, then remove from heat. place into medium serving bowl to cool slightly before adding cheese and herbs.
Gently fold everything together then serve warm, room temperature or even cool! will save nicely in fridge up to 4 days.
Notes
If you’re using regular couscous, add couscous to ground turkey and toast for one minute. add in liquid and seasoning packet and bring to a boil. then lower heat, cover pan and let steam for five minutes. fold veggies in after gently while using fork to fluff!