Honeyed Turkey and Apple Couscous Skillet

Peel and dice the yellow onion into small pieces. Core and dice the apples into bite-sized chunks, leaving the skin on for texture and color.

Mince the garlic cloves finely. Roughly chop the fresh parsley. Cut the lemon in half — one half for juicing, one half for serving wedges.

Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the ground turkey, breaking it apart with a wooden spoon.

Cook the turkey until it loses its pink color and begins to brown, about 5-6 minutes. Season with salt and black pepper.

Add the diced onion to the turkey and cook until softened and translucent, about 3 minutes. Push everything to the edges of the pan.

In the center of the pan, add the minced garlic, cumin, cinnamon, turmeric, and ginger. Let the spices bloom in the oil for 60 seconds until fragrant.

Toss the turkey and onions together with the spices, ensuring even distribution.

Add the diced apples to the skillet and stir gently to combine with the spiced turkey. Cook for 2 minutes until the apples begin to soften at the edges.

Pour in the chicken broth and water, scraping up any browned bits from the bottom of the pan. Bring the mixture to a gentle boil.

Stir in the couscous, making sure it is fully submerged in the liquid. Remove from heat, cover the skillet with a tight-fitting lid, and let it steam for 5 minutes.

Uncover and fluff the couscous gently with a fork, breaking up any clumps. The couscous should be tender and have absorbed the aromatic cooking liquid.

Drizzle the honey over the couscous mixture and fold it in gently for a touch of sweetness. Add the chopped parsley and a squeeze of fresh lemon juice from one half.

Taste and adjust seasoning with additional salt or a pinch more cinnamon if desired. Serve immediately with lemon wedges on the side.