1-1/2 lbs BONELESS TURKEY BREAST, cut into 1-inch cubes
2 tbsp olive oil
2 tbsp red wine vinegar
1 tsp dried rosemary
1 tsp dried thyme
1/2 tsp salt
1/4 tsp pepper
1 large onion, chopped
2 tsp garlic, minced
1 lb butternut squash (1 small), peeled and cut into 1/2-inch pieces
2 medium carrots, peeled and cut into 1/2-inch pieces
1 large lemon, thinly sliced
1 3 1/2-oz jar capers, drained & rinsed
12 kalamata olives, pitted
1 14 1/2-oz can reduced-sodium, fat-free chicken broth
1 large zucchini, cut into 1/2-inch pieces
1 large green pepper, seeded and cut into 1-inch pieces
3 Roma tomatoes, cut into qters
1 15-oz can chick peas, drained & rinsed
6 servings couscous
1/2 tsp tumeric
1/4 c golden raisins
1 4-oz package Feta cheese, crumbled
In large self-closing plastic bag, combine oil, vinegar, rosemary, thyme, salt and pepper. Add turkey cubes. Close bag and knead to combine turkey and oil mixture. Refrigerate overnight.
Lightly coat a 5-quart saucepan with vegetable spray. Over medium-high heat, brown turkey in batches, removing each batch when browned.
Re-spray pan. Add onion and garlic; saute about 2 minutes or until onion is tender. Add squash and carrots and cook about 1 minute.
Add lemon, capers and olives, stirring to combine. Pour in chicken broth and bring to a boil; reduce heat and simmer for 25 minutes.
Add zucchini, green pepper, tomatoes and chick peas to turkey/vegetable mixture. Return to boil; reduce heat and simmer an additional 10 minutes or until vegetables are tender.
Prepare couscous according to package directions and add tumeric.
Stir raisins into cooked couscous. Arrange on large platter and top with turkey mixture. Sprinkle with Feta cheese.