Moroccan Turkey Stew
Minutes Prep time: 55
Minutes Total time: 55
Servings: 6
Difficulty: easy
Minutes Prep time: 55
Minutes Total time: 55
Servings: 6
Difficulty: easy
2 tablespoons olive oil
1 large sweet potato, peeled, cut into pieces (1 large = 3/4 lb)
1 cup chopped onion
1 cup sliced carrots
1 medium clove garlic, minced
2 teaspoons ground cumin
1-1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 can (14.5 oz each) Hunt's® Diced Tomatoes, undrained
1-3/4 cups water
1/2 cup raisins
2 cups dry plain couscous, uncooked
2 cups chopped cooked turkey
1/4 cup shelled pistachios, chopped
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 94 mg | 9% |
Carbohydrate | 70 g | 23% |
Cholesterol | 49 mg | 16% |
Total Fat | 9 g | 15% |
Iron | 3 mg | 15% |
Calories | 459 kcal | 23% |
Sodium | 579 mg | 24% |
Protein | 24 g | 49% |
Saturated Fat | 2 g | 8% |
Sugars | 16 g | 2% |
Vitamin C | 17 mg | 28% |
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.
Moroccan Turkey Stew