Moroccan Turkey Stew Recipe

Moroccan Turkey Stew Recipe

  • 2 tablespoons olive oil
  • 1 large sweet potato, peeled, cut into chunks (about 2 cups)
  • 1 large onion, chopped
  • 2 large carrots, sliced
  • 1 clove garlic, minced
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 (14.5 ounce) can Hunt's® Diced Tomatoes in Juice, undrained
  • 1 3/4 cups water
  • 1/2 cup raisins
  • 2 cups couscous, uncooked
  • 2 cups chopped leftover cooked Butterball® Turkey
  • 1/4 cup shelled pistachio nuts, chopped
  1. 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.
  2. Add tomatoes with their liquid, water and raisins; stir. Bring to a boil. Cover. Reduce heat to low; simmer 25 minutes, or until vegetables are tender.
  3. 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.
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