Turkey and Mushroom Stew

Add Israeli couscous to the pot of boiling water. Cook, uncovered, stirring occasionally, until tender, 6-8 min. Drain and return to the same pot, off heat. Add 2 tbsp butter (dbl for 4 ppl). Stir until melted and couscous is coated.

Heat a large pot over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then shallots, mushrooms, half the sage and half the thyme. Season with salt and pepper. Cook, stirring often, scraping any brown bits from the bottom of the pot, until mushrooms soften, 3-4 min.

While mushrooms cook, add turkey, breadcrumbs, garlic, remaining sage and remaining thyme to a medium bowl. Stir to combine. Roll turkey mixture into 1 1/2-inch meatballs. Transfer the meatballs to a plate. Set aside.

Add 3 cups water (dbl for 4 ppl) and broth concentrates to the pot with the mushroom mixture. Bring to a boil over high heat. Once boiling, reduce heat to medium-low and carefully add meatballs to the mushroom broth. Cover and cook, until meatballs are cooked through, 4-5 min.** Add spinach and stir together, until wilted, 1 min.