More Than Our Story

Turkey and Vegetable Casserole

A quick and easy turkey casserole full of couscous and veggies.

Total Time: <1 Hour

Servings: 4-6

Animal-Protein

Table of Contents

Inspiration

Meal prepping inspired this dish. We were making eight stuffed peppers for the week, so we’d have quick meals ready to go when we were in a hurry. Then we had an epiphany: since everything gets chopped up and mixed before we eat it anyway, why not turn it into a casserole? It would save time, let us add more veggies, and make it easier to cook larger batches faster.

PLANT-BASED:
Simply remove the ground turkey from this recipe for an incredible plant-based meal.

Ingredients

  • ½ pound extra-lean ground turkey
  • 3 red bell peppers, raw, chopped
  • 3 cups spinach, raw (add to casserole after cooking)
  • 2 cups carrots, raw (or pre-cooked, for easy meal prep)
  • 1-2 medium yellow onions, diced
  • 1 cup couscous
  • 1-2 tbsp olive oil
  • *Seasoning: You can use any spice mix you like in this casserole. We used low-sodium taco seasoning to impart some flavor, then we spice up and flavor each serving as we feel.

SPINACH BENEFITS:
Spinach is a great source of antioxidants and vitamin K, and it also benefits your bones, eyes, and skin.

COUSCOUS FACTS:
Couscous is a traditional North African dish made from small, steamed granules of rolled semolina. It packs more protein, fiber, and micronutrients than white rice. It also couldn’t be easier to cook - heat water until it boils, remove it from the heat, then stir in the couscous, cover, and let it sit for 5 minutes.

RED PEPPER BENEFITS:
Red peppers are an excellent source of vitamins A and C. They also boost your immune system, have anti-inflammatory properties, and are beneficial to Eye and Skin Health.

Preparations

  1. *Optional: Cook the carrots (we use pre-cooked frozen carrots to save time).
  2. Sauté the meat and onion: Heat the oil in a large pot over medium heat. Add the meat, onion, and spices, and sauté for 5 minutes until soft and translucent.
  3. Cook the couscous: Boil 1 cup of water. Once boiling, remove from heat, stir in the couscous (1:1 ratio), cover, and let sit for 5 minutes.
  4. Combine: Add the sautéed mix to raw veggies, couscous, and frozen or cooked carrots in an oven-safe, covered casserole dish.
  5. Bake: Bake at 375° for about 30 minutes.
  6. Serve: Serve immediately.

GET CREATIVE:
This recipe is a template for getting creative - experiment with it, and have some fun!

Tips

  • Leftovers will keep in the fridge in an airtight container for 3-4 days.
Picture of Denise

Denise

Denise is the most positive person you will ever meet. She takes pleasure in sharing and giving and is selfless beyond imagination. She is also an animal lover and will never miss the opportunity to say hello to any four legged friends along her journey. Denise is also an advertising and PR wizard and will charm your socks off. In 2021 her journey began becoming an irreplaceable part of More Than Our Story.

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