One Pot Ground Turkey Couscous Skillet

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Quick and filling, this couscous and ground turkey skillet comes together in 20 minutes in one pan for easy prep and cleanup!

Prep Time5

Cook Time15

Total Time20

Servings:

Place the turkey in a large skillet. Add the Italian seasoning and smoked paprika, and cook until browned.
1 pound ground turkey, 1 teaspoon Italian seasoning, 1 teaspoon smoked paprika
Stir in the tomato paste and the fire-roasted tomatoes (with juice) and cook for 1 minute.
2 tablespoons tomato paste, 14.5 ounces fire-roasted diced tomatoes with garlic
Add the broth and bring to a boil.
2 cups veggie or chicken broth
Stir in the couscous, cover, remove from the heat, and let stand for 5 minutes.
1 cup uncooked couscous
Fold in the spinach until wilted.
2 cups baby spinach
Stir in the Parmesan cheese. Taste and season with salt and pepper if desired.
¼ cup grated Parmesan

Make sure you you use regular couscous. If you use pearl (Israeli) couscous, you'll need to adjust the cooking time and liquid amount.
If your ground turkey is very lean, you may want to add a teaspoon of olive oil to the skillet before browning to help prevent sticking.
For best results, finely grate the Parmesan from a block because it melts more smoothly than the pre-grated cheese.
Let the finished skillet sit for 2-3 minutes before serving to allow the couscous to finish absorbing any remaining liquid.
If your spinach has large stems, you may want to remove them before adding so it blends more evenly into the dish.

Substitute ground chicken or lean ground beef for the ground turkey.
Use kale instead of spinach, adding it a few minutes earlier since it will need more time to soften.
Stir in mushrooms, zucchini, or diced bell peppers with the turkey for extra vegetables.
Swap the Parmesan for shredded mozzarella or crumbled feta if desired.
Add a pinch of crushed red pepper flakes for a little heat.

Serve as a complete one-pan meal with a simple green salad or garlic bread on the side.
Garnish with extra grated Parmesan and fresh parsley or basil before serving.
Pair with roasted vegetables for an even heartier dinner.

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze cooled portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat gently in the microwave or on the stovetop with a splash of broth if needed to loosen the couscous.