recipes
Moroccan Turkey Stew
A hearty, flavorful turkey and vegetable stew served over warm couscous
- Servings
- cook method
- prep
- cook
- ready
- 6
- Boil/Simmer
- 30 minutes
- 30 minutes - 1 hour
- Less than 1 1/2 hours
Ingredients
- 2 tablespoons olive oil
- 1 large sweet potato, peeled, cut into chunks
- 1 cup chopped onion
- 1 cup peeled sliced carrots
- 1 clove garlic, minced
- 2 teaspoons ground cumin
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 3/4 cups water
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1/2 cup raisins
- 2 cups couscous, uncooked
- 2 cups chopped leftover cooked Butterball® Turkey
- 1/4 cup shelled chopped pistachios
- Directions
- Nutrition Info
- Serving Suggestions
-
Heat oil in large saucepan on medium heat. Add sweet potatoes, onions, carrots and garlic; stir. Cook 6 minutes, or until onions are tender, stirring frequently.
Stir in cumin, ginger, cinnamon and salt. Cook 1 minute.
Stir in water, undrained tomatoes and raisins. Bring to boil. Cover. Reduce heat to low. Simmer 25 minutes, or until vegetables are tender.
Meanwhile, cook couscous according to package directions. Cover to keep warm.
Add turkey to vegetable mixture. Cook 5 minutes, or until heated through, stirring occasionally.
Serve stew spooned over the couscous. Sprinkle with pistachios.
