Hello, my darlings and welcome to another Wednesday Night Kitchen Raid. This time I was really scraping the bottom of the barrel. Do you ever have those weeks where you think you have a full fridge and then you turn around and there’s NOTHING in there? How does that even happen? I guess it doesn’t help when your husband is a voracious eating machine. I try and make enough dinner to serve four so there will be enough for lunch the next day and he eats it all. No matter how much I make, he will eat it. I think I’ll start hiding lunch portions in the back of the fridge where he won’t find it.
This week’s raid was tricky (I really need to do some shopping. I wish there were an extra 6 hours in a day) but it turned out so well! It’s really healthy, delicious and satisfying and that is considered a success in my books.
Let me tell you how it’s done.
- 1 package ground turkey
- 1 cup couscous
- 1 10 oz can of corn (not creamed)
- 1 14 oz can of diced tomatoes
- 1 ½ cups diced mushrooms
- 3 stalks of green onion, sliced
- 1 tablespoon garlic
- 2 teaspoons chilli powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Add your turkey to your skillet and cook over medium-high heat. Halfway through cooking add onions, mushrooms, corn, garlic and other seasonings. Total cooking time should be about 15 minutes or until turkey is no longer pink and vegetables have softened.
- While this is cooking, make your couscous according to package directions. Usually you will boil a cup and 3/4 of water, then add 1 cup of couscous, turn heat to low, cover and let sit for 10 minutes, then fluff with a fork.
- Add couscous to your meat mixture and then add tomatoes. Cook for another 5 – 10 minutes or until everything is heated through.