Moroccan Turkey Stew

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

PREP TIME 55 minutes

COOK TIME 55 minutes

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

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

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.

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Moroccan Turkey Stew