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||Teaspoon ground cinnamon|
|2||Teaspoon ground cumin|
|1 1/2||Teaspoon ground ginger|
|2||Cup chopped cooked turkey|
|1 3/4||Cup water|
- 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.
- Add undrained tomatoes, water and raisins; stir. Bring to a boil. Cover. Reduce heat to low; simmer 25 minutes or until vegetables are tender.
- 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.
|Serving Size:||about 1-1/2 cups|
|Vitamin C||16.9 mg|
|Vitamin A||9753.3 iu|
|Total Fat||10 g|
|Saturated Fat||1.9 g|
|Dietary Fiber||6.2 g|
Soups are one of the easiest meals to make and perhaps that's why they are so popular. Read how to make your own soup with our recipes.
Learn to cook authentic Middle Eastern cuisine by checking out our collection of recipes. And you can use a fork if you'd like.