© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
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
2 c COOKED TURKEY
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.