Often I know what I'm going to cook for dinner at least a few hours ahead of time, but there are times when I fly by the seat of my pants. Sometimes, like today, I get lucky and end up with a yummy new creation. Today it was half an hour before dinner, and I was clueless. I knew that I had onions that were sprouting and sweet peppers that were getting soft. I started by dicing them very small, hoping for more inspiration to strike. A peek into the pantry revealed tri-color couscous. Perfect. I got some water boiling. Finally I remembered that I had some cooked turkey (leftover GOLD!) from the turkey that I cooked for Sunday dinner. Now it was looking like a real meal– a meal that I was able to get to the table in 20 minutes flat. Here's how!
Turkey Veggie Couscous
Prep Time: 20 minutes
- 2 cups cooked turkey or chicken
- 2 cups uncooked couscous
- 4 cups water (or chicken broth)
- 1 tablespoon olive oil
- 1 yellow onion, minced
- 2 sweet peppers, minced
- 2 garlic cloves, minced
- 1 tablespoon butter
- salt and pepper to taste
1. Put 4 cups of water or chicken broth in a medium sized pot to boil. If you're using water, add a teaspoon of salt to the water.
2. Mince onion, sweet pepper and garlic. (If you'd like, you could also add some grated carrot.) Heat 1 tablespoon of oil in a medium sized skillet, and sautee veggies over medium heat until soft.
3. When the water or broth comes to a boil, add couscous, stir well, cover the pot, and turn off the heat.
4. Chop turkey or chicken into bite sized pieces. Add to the veggies in the skillet, and cook for a few minutes, until meat is warmed through.
5. When couscous is puffed up and water is absorbed, add a tablespoon of butter and stir through to melt. Then add veggies and turkey to couscous, stirring to combine. Add salt and pepper to taste. Serve, with sliced tomatoes or a green salad on the side if desired.