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Ingredients

1 egg

1/2 cup uncooked couscous

1 1/2 cups coarsely chopped onions

1 tablespoon Dijon mustard

1/2 cup barbecue sauce, or as needed

1 pound extra lean ground turkey

2 tablespoons Worcestershire sauce

1 red bell pepper, coarsely chopped

2 cups coarsely chopped zucchini

Steps

Step 1

Preheat oven to 400 degrees F (200 degrees C). Spray 20 muffin cups with cooking spray.

Step 2

Place zucchini, onions, and red bell pepper into a food processor, and pulse several times until finely chopped but not liquefied. Place the vegetables into a bowl, and mix in ground turkey, couscous, egg, Worcestershire sauce, and Dijon mustard until thoroughly combined. Fill each prepared muffin cup about 3/4 full. Top each cup with about 1 teaspoon of barbecue sauce.

Step 3

Bake in the preheated oven until juices run clear, about 25 minutes. Internal temperature of a muffin measured by an instant-read meat thermometer should be at least 160 degrees F (70 degrees C). Let stand 5 minutes before serving.