Spicy Moroccan Turkey Stew

Name: Spicy Moroccan Turkey Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 1 can red kidney beans (15 1/2 ounce); 1 can reduced-sodium chicken broth (14 1/2 ounce); 1 can tomatoes with garlic (14 1/2 ounce); 1 bag carrots (6 ounce); 1.5 tsp curry powder; 0.125 tsp cinnamon; 0.125 tsp cayenne; 2 cup cooked turkey breast; 1 bag baby arugula (6 ounce); 1.25 cup water; 1 cup whole wheat couscous; 0.25 tsp salt

Gently simmered turkey, kidney beans and tomatoes, warmed with curry powder and cinnamon. Serve with stew.

45 min · Serves 4 · Easy

Method

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

1
Combine the beans, broth, carrots, curry, cinnamon, and cayenne in a large saucepan; cover and bring to a boil.
2
Cook, uncovered, until the carrots are tender, about 2 minutes. Stir in the turkey. Reduce teh heat and dsummer until the turkey is heated through, about 1 minute.
3
Stir in the arugula and cook until wilted, 1-2 minutes. Meanwhile, bring the water to a boil in a small saucepan. Stir in the couscous and salt. Cover and remove from heat. Let stand until the liquid is absorbed, about 5 minutes. Fluff with fork and serve with the stew.