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

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. Stir in cumin, ginger, cinnamon and salt; cook 1 minute. Add tomatoes with liquid, water and raisins and stir well. Bring to a boil. Cover. Reduce heat to low; simmer 25 minutes or until vegetables are tender. Cook couscous according to package directions while simmering tomatoes. 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.

Recipe Source: Recipe and photo kindly provided by Butterball