Turkey Stir-Fry with Enchilada Sauce and Couscous

Ingredients:

• 0.5 cups whole grain couscous
• 450 g lean ground turkey
• 1 teaspoon olive oil
• 2 cups butternut squash (bottle gourd), seeded, peeled and diced
• 1 cup broccoli florets
• 1 can (425 g) unsalted black beans or kidney beans
• 1 can (280 g) enchilada sauce
• 0.5 tbsp. salsa sauce
• For serving: chopped fresh cilantro, diced avocado, grated cheese, lime juice

Preparation:

1. Pour 0.5 cups of water into a small saucepan and bring to a boil over high heat. Add the couscous and stir well. Turn off the heat, cover, and let it steep for 5 minutes. Fluff the couscous with a fork and set aside.
2. Meanwhile, in a large skillet or wok, cook the ground turkey over medium heat, breaking it up with a wooden spoon, until cooked through, about 5 minutes. Season with salt and black pepper. Transfer to a bowl and set aside. Drain any excess fat and wipe out the skillet.
3. Heat the olive oil in the same skillet over high heat, add the squash, and cook, stirring occasionally, until browned and softened, 8-10 minutes. Add the broccoli and cook for another 3-5 minutes. Add the turkey, beans, enchilada sauce and salsa and stir to evenly distribute all ingredients.
4. Serve with couscous and any toppings of your choice.