Turkish Beef Patties with Confetti Couscous

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  • Level: Easy
  • Total: 40 min
  • Active: 40 min
  • Yield: 4 servings
  • Nutrition Info
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2 tablespoons extra-virgin olive oil

3 cups frozen pepper-and-onion stir-fry blend, finely chopped

1 cup whole-wheat couscous

Kosher salt and freshly ground pepper

1 1/4 pounds lean ground beef

2 cloves garlic, finely grated

1 tablespoon ras el hanout (Moroccan seasoning)

3/4 cup nonfat plain Greek yogurt

Finely grated zest and juice of 1/2 lemon

1/4 cup chopped fresh mint

1/4 cup chopped fresh parsley

1/4 cup chopped dried apricots


  1. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the frozen vegetables and cook, stirring occasionally, until the liquid is evaporated, 8 to 10 minutes. Transfer half the vegetables to a large bowl and half to a medium bowl; reserve the skillet. Add the couscous, 1/2 teaspoon salt, a few grinds of pepper and 1 1/2 cups boiling water to the large bowl. Stir to combine, cover and set aside 10 minutes.
  2. Meanwhile, add the ground beef, garlic, ras el hanout, 1/2 teaspoon salt and a few grinds of pepper to the medium bowl. Mix with your hands until completely combined. Divide into eight 4-inch logs. Heat the remaining 1 tablespoon olive oil in the reserved skillet over medium heat; add the beef logs and cook, turning, until browned, about 8 minutes.
  3. Whisk the yogurt, lemon zest and juice in a small bowl. Fluff the couscous with a fork and stir in the mint, parsley and dried apricots. Divide the couscous, yogurt sauce and patties among plates.