Place couscous in a large bowl.

Pour in boiling water, stir, and let sit for about 5 minutes until the water is absorbed.

Heat olive oil in a large skillet over medium heat.

Add diced onion and cook for 1 minute, stirring occasionally.

Add diced celery and cook for about 3 minutes, stirring occasionally, until softened.

Add thyme, sage, salt, and pepper; cook for about 20 seconds more, until fragrant.

Transfer the cooked onion and celery mixture to the bowl with the couscous.

Add dried cranberries and stir to combine.

Let cool for about 5 minutes.

Add ground turkey and stir until just combined, being careful not to overmix.

Form the mixture into 6 patties.

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.

Turn the patties gently to avoid breakage, and cook on the other side for 2 minutes.

Cover the skillet and continue to cook until lightly browned but still juicy (the juices should run clear, not pink), about 4 minutes more.

Ensure the internal temperature reaches 165°F (74°C) using an instant-read thermometer.