Moroccan Turkey Stew



2 tbsp olive oil

1 Large sweet potato, peeled, cut into chunks, about 2 c

1 c chopped onion

1 c peeled and sliced fresh carrots

1 Clove fresh garlic, minced

2 tsp ground cumin

1-1/2 tsp ground ginger

1 tsp ground cinnamon

1/4 tsp salt

1 (14.5-oz) Can diced tomatoes, undrained

1-3/4 c water

1/2 c raisins

2 c couscous, uncooked


1/4 c shelled dry roasted, (without added salt) pistachios, chopped



Heat oil in large saucepan over medium heat. Add sweet potatoes, onions, carrots and garlic; stir. Cook 6 minutes, or until onions are tender, stirring frequently.

Stir in cumin, ginger, cinnamon and salt; cook 1 minute.

Add tomatoes with liquid, water and raisins and stir well. Bring to a boil. Cover.

Reduce heat to low; simmer 25 minutes or until vegetables are tender.

Cook couscous according to package directions while simmering tomatoes. Cover to keep warm.

Add turkey to vegetable mixture; cook 5 minutes, or until heated through, stirring occasionally.

Serve stew spooned over the couscous; sprinkle with pistachios.