• 6 tbsp. whole wheat couscous (you can use brown rice)
  • ½ cp. boiling water
  • 2 tbsp. extra-virgin olive oil
  • 1 small onion, finely chopped
  • 1 stalk celery, minced
  • 1 tbsp. chopped fresh thyme
  • 1 ½ chopped fresh sage
  • Salt and pepper to taste
  • ¼ cp. dried cranberries, finely chopped
  • 1 lb. lean ground turkey


  1. Place couscous in a large bowl. Pour in boiling water and set aside until water is absorbed, about 5 minutes.
  2. Meanwhile, heat oil in large skillet over medium heat. Add onion and cook, stirring, for 1 minute. Add celery; cook, stirring, until softened, about 3 minutes. Add thyme, sage, salt and pepper; cook until fragrant, about 20 seconds more. Transfer the mixture to the bowl with couscous; add cranberries and stir to combine. Let cool for 5 minutes. Add turkey and stir until combined. Do not over mix. Form mixture into patties.
  3. Place patties in skillet. Cook for 4 minutes, flip, and cook for 2 more minutes. Cover and cook until brown and still juicy (the juice should run clear, not pink), about 4 more minutes.


If you are using brown rice, it can be prepared ahead of time. You can also substitute gluten-free bread crumbs.

Serves: 6

Adapted from