Ground Turkey Enchilada Stir-Fry with Couscous Serving Size - 6 Prepared By - DnD Recipe Rating * * * * *
			1 pound lean ground turkey 1 cup whole wheat couscous 1 teaspoon olive oil 2 cups butternut squash, peeled, seeded and diced 1 cup broccoli florets One 15-ounce can no-sodium-added black beans Trader Joes enchilada sauce, whole bottle 1/2 cup salsa 1 lime, juiced 1 cup cilantro, chopped 1 large avocado, diced Salt and freshly ground black pepper
			Pour 1 cup of water into a small saucepan and bring to a boil over high heat. Pour the couscous into the saucepan and stir well. Turn off the heat, cover and let stand 5 minutes. Fluff with a fork and set aside. In a large skillet, cook the ground turkey over medium heat, breaking it up with a wooden spoon, until cooked through and browned, about 5 minutes. Sprinkle with some salt and pepper. Transfer to a bowl and set aside. Drain the excess fat and wipe the pan clean. Heat the oil in the same pan over high heat, then add the squash and cook, stirring occasionally, until browned and softened, 8 to 10 minutes. Add the broccoli and cook, 3 to 5 minutes more. Add the turkey, beans, enchilada sauce, salsa and lime juice then stir until all the ingredients are well combined. Serve and top with cilantro and avocado.