• 1/4 cup plus 2 tablespoons whole-wheat couscous
• 1/2 cup boiling water
• 2 tablespoons extra-virgin olive oil
• 1 small onion, finely chopped
• 1 stalk celery,minced
• 1 1/2 teaspoons chopped fresh sage
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1/4 cup dried cranberries, finely chopped
• 1 pound 93%-lean ground turkey
• 1 tablespoon chopped fresh thyme

1. Place couscous in a large bowl. Pour in boiling water, stir and set aside until the water is absorbed, about 5 minutes. If grilling the burgers, preheat grill to medium-high.
2. Meanwhile, heat oil in a large skillet over medium heat. Add onion and cook, stirring, for 1 minute. Add celery; cook, stirring, until softened, about 3 minutes.
3. Add thyme, sage, salt and pepper; cook until fragrant, about 20 seconds more. Transfer the mixture to the bowl with the couscous, add cranberries and stir to combine.
4. Let cool for 5 minutes. Add turkey and stir until combined; do not overmix. Form the mixture into 6 patties.
5. To cook on the stovetop: Coat a large nonstick skillet, preferably cast-iron, with cooking spray and set over medium-high heat for 2 minutes. Add the patties, reduce heat to medium, and cook for 4 minutes.
6. Turn and cook on the other side for 2 minutes. Cover and continue to cook until lightly browned but still juicy (the juices should run clear, not pink), about 4 minutes more.
7. (An instant-read thermometer inserted in the center should read 165 degrees F.) To grill: Oil the grill rack (see Tip) and grill the burgers for 5-6 minutes per side, flipping gently to avoid breaking them. Serve immediately.

Tips

To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)

Per Serving: 217 calories; 10 g fat (2 g saturated fat, 4 g mono unsaturated fat); 43 mg cholesterol; 17 g carbohydrates; 17 g protein; 2 g fiber; 258 mg sodium; 42 mg potassium

Exchanges: 1 starch, 2 very lean meat, 1 fat (mono)

Contributed by: EatingWell.com

Our usual problem with turkey burgers is the dry, chewy texture of the cooked meat. The usual solution is to add fat, but a little sautéed onion, dried cranberries and soaked couscous work even better without weighing down this healthy main course. With sage and thyme, call it a summery answer to Thanksgiving dinner. If you like, serve with homemade Blueberry Ketchup.