Recipe by DrGaellon
Classic flavor combination.
Top Review by Mia in Germany
Excellent blend of flavors! I used rice couscous which worked exactly like wheat cuscous would, and I used a shallot instead of the onion. Otherwise followed to the letter. Very good instructions. Will make these definitely again. Thanks for posting!
- 6 tablespoons couscous (whole-wheat if available)
- 1⁄2 cup boiling water
- 2 tablespoons extra virgin olive oil
- 1 small onion, diced
- 1 stalk celery, diced
- 1 tablespoon chopped fresh thyme
- 1 1⁄2 teaspoons chopped fresh sage
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon fresh ground pepper
- 1⁄4 cup dried cranberries
- 1 lb 93% lean ground turkey
Directions See How It's Made
- Place couscous in a large bowl. Pour in boiling water, stir and set aside until the water is absorbed, about 5 minutes.
- Heat oil in a large skillet over medium heat. Add onion and cook, stirring, for 1 minute. Add celery and cook, stirring, until softened, about 3 minutes. Add thyme, sage, salt and pepper; cook until fragrant, about 20 seconds more. Transfer the mixture to the bowl with the couscous, add cranberries and stir to combine. Let cool for 5 minutes. Add turkey and stir until combined; do not overmix. Form the mixture into 6 patties.
- Coat a large nonstick skillet, preferably cast-iron, with cooking spray and set over medium-high heat for 2 minutes. Add the patties, reduce heat to medium, and cook for 4 minutes. Turn gently to avoid breakage, and cook on the other side for 2 minutes. Cover and continue to cook until lightly browned but still juicy (the juices should run clear, not pink), about 4 minutes more. (An instant-read thermometer inserted in the center should read 165° F.).