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Moroccan Turkey Stew

Moroccan Turkey Stew


Yield: 6

Ethnicity: Mediterranean
 
Meal Type: Soup, Stew, Chili, Main Course, Entrée
 
Preparation Method: Simmer
 
Product Type: Cooked Turkey
 







2 Tablespoons olive oil
1 Large sweet potato, peeled, cut into chunks, about 2 cups
1 Cup chopped onion
1 Cup peeled and sliced fresh carrots
1 Clove fresh garlic, minced
2 Teaspoons ground cumin
1-1/2 Teaspoons ground ginger
1 Teaspoon ground cinnamon
1/2 Teaspoon salt
1 (14.5-ounce) Can diced tomatoes, undrained
1-3/4 Cups water
1/2 Cup raisins
2 Cups couscous, uncooked
2 Cups COOKED TURKEY
1/4 Cup shelled pistachios, chopped
 
  1. Heat oil in large saucepan over medium heat. Add sweet potatoes, onions, carrots and garlic; stir. Cook 6 minutes, or until onions are tender, stirring frequently.
  2. Stir in cumin, ginger, cinnamon and salt; cook 1 minute.
  3. Add tomatoes with liquid, water and raisins and stir well. Bring to a boil. Cover.
  4. Reduce heat to low; simmer 25 minutes or until vegetables are tender.
  5. Cook couscous according to package directions while simmering tomatoes. Cover to keep warm.
  6. Add turkey to vegetable mixture; cook 5 minutes, or until heated through, stirring occasionally.
  7. Serve stew spooned over the couscous; sprinkle with pistachios.

Recipe Source: Recipe and photo kindly provided by Butterball




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