Moroccan Turkey Stew

5 of 5
(3 ratings)
Total Time
Number Of

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

  • 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

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  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.
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Nutrition Information
Calories: 468 View complete nutrition information
Reviews (1)

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Overall Rating

Kelly February 06, 2016

This dish is ridiculously easy and delicious. Perfect as is. The recipe doesn't say how small to chop the sweet potato, but the smaller the better. Not diced, but on the small side. ENJOY!!