Moroccan Turkey Stew


Moroccan Turkey Stew Photo
Moroccan Turkey Stew

PREP TIME 55 minutes
COOK TIME 55 minutes

YIELD 6 servings (about 1-1/2 cups each)

A rich and flavorful turkey and vegetable stew served over warm couscous


1 Cup sliced carrots
2 Cup dry plain couscous, uncooked
1 medium clove garlic, minced
1 can (14.5 oz ea) Hunt's® Diced Tomatoes, undrained
1/4 Cup shelled pistachios, chopped
2 Tablespoon olive oil
1 Cup chopped onion
1 large sweet potato, peeled, cut into pieces (1 large = 3/4 lb)
1/2 Cup raisins
1/2 Teaspoon salt
1 Teaspoon ground cinnamon
2 Teaspoon ground cumin
1 1/2 Teaspoon ground ginger
2 Cup chopped cooked turkey
1 3/4 Cup water


  1. Heat oil in large saucepan over medium heat. Add sweet potato, onion, carrots and garlic; stir. Cook 6 minutes or until onion is tender, stirring frequently. Stir in cumin, ginger, cinnamon and salt; cook 1 minute more or until fragrant.
  2. Add undrained tomatoes, water and raisins; stir. Bring to a boil. Cover. Reduce heat to low; simmer 25 minutes or until vegetables are tender.
  3. Meanwhile, prepare couscous according to package directions; keep warm. Add turkey to vegetable mixture; cook 5 minutes or until hot, stirring occasionally. Serve stew spooned over couscous; sprinkle with pistachios.
This recipe appears in: Stews
Serving Size: about 1-1/2 cups
Vitamin C 16.9 mg
Vitamin A 9753.3 iu
Iron 3.1 mg
Calories 455
Total Fat 10 g
Cholesterol 39.5 mg
Saturated Fat 1.9 g
Sodium 523.5 mg
Carbohydrate 66.6 g
Dietary Fiber 6.2 g
Protein 24.9 g
Sugars 14 g
Calcium 94.8 mg
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