Moroccan Turkey Stewp

Name: Moroccan Turkey Stewp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 1 lb extra lean ground turkey breast; 2 cup butternut squash; 1 cup chopped onion (7 oz); 0.75 cup sliced carrot (3 oz); 1 medium zucchini; 0.25 cup raisins (40g); 2 cup fat-free chicken broth; 1 cup water; 1 canpetite diced tomatoes (14 1/2 ounce); 1 garlic clove; 3 tsp cumin; 1.5 tsp ginger; 2.5 tsp cinnamon; 0.5 tsp salt; 1 tsp dried cilantro; hot cooked couscous

Gently simmered turkey, butternut squash and carrot, warmed with clove and cumin.

45 min · Serves 6 · Medium

Method

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Time: Prep 15 min · Cook 30 min · 45 min total
Difficulty: medium

1
In a large stockpot, sauté garlic and onion for 2-3 minutes. Add ground turkey and cook. When the turkey is cooked about halfway, add the butternut squash and carrots and cook for about 7 minutes over medium heat, mixing and continuing to break up turkey.
2
Stir in all spices and cook, mixing, for 2 minutes. Add tomatoes, raisins, water, and broth. Bring to a boil, cover, and reduce heat to low. Simmer approximately 20 minutes, until vegetables are softened.
3
Add zucchini and simmer another 5-10 minutes. To serve, add ½ cup cooked couscous to each bowl and pour stew on top of couscous.
10 min