Recipes
- Couscous with Turkey & Vegetables
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- Submitted By: 7 Day Meal Plan
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Couscous is a type of pasta made from coarsely ground semolina wheat. Couscous is a staple in North African countries like Tunisia and Morocco. The choice of spices in this dish was influenced by traditional North African meat and vegetable stews commonly served with couscous. Adding walnuts adds essential fats, great crunch, and great flavor!
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- Servings: 4
- Prep Time: 15m
- Cook Time: 25m
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- Ingredients
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Non-stick cooking spray
1 pound boneless, skinless turkey breast meat, cut in 1-inch cubes
2 (14.5 oz.) cans recipe-ready diced tomatoes, no salt added
4 large carrots, peeled and thinly sliced
2 cloves garlic, minced
2 teaspoons ground turmeric
½ teaspoon cinnamon
Pinch of red pepper flakes
Salt and pepper to taste, if desired
2 cups low-sodium chicken broth
1-1/3 cups quick-cooking couscous
1 cup chopped California walnuts
- Directions
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- Coat a large skillet, preferably nonstick, with non-stick cooking spray and place over moderate heat.
- Add the turkey and stir constantly for 2-3 minutes, until pieces are lightly browned. Add the tomatoes, carrots, garlic, turmeric, cinnamon and pepper flakes. Stir to mix well, then bring to a boil. Reduce the heat, cover the pan and simmer for about 15 minutes, until the carrots are tender and the turkey is cooked through. Season with salt and pepper to taste, if desired.
- While the chicken simmers, bring the broth to a boil in a large saucepan.
- Stir in the couscous, cover the pan then remove from heat and let stand 5 minutes. Add the walnuts; then stir and fluff with a fork to combine.
- Mound the couscous in the middle of a large platter and spoon the chicken and vegetables over and around. Serve warm.
Nutrition
- Calories: 615
- Total Fat: 21 g
- Saturated Fat: 2 g
- Monounsaturated Fat: 3 g
- Polyunsaturated Fat: 15 g
- Trans Fat: 0 g
- Cholesterol: 70 mg
- Sodium: 471 mg
- Total Carbohydrate: 67 g
- Dietary Fiber: 9 g
- Protein: 44 g
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