Couscous with Turkey & Vegetables
Description
The spices of this dish are influenced by traditional North African stews commonly served with couscous. Walnuts add essential fats, crunch and flavor!
Ingredients
- Nonstick cooking spray
- 1 pound turkey breast, boneless, skinless, cut in 1-inch cubes
- 2 (14.5-ounce) cans tomatoes, recipe-ready, diced, no salt added
- 4 carrots, large, peeled, thinly sliced
- 2 cloves garlic, minced
- 2 teaspoons turmeric, ground
- 1/2 teaspoon cinnamon
- Pinch of red pepper flakes
- Salt and pepper to taste, if desired
- 2 cups chicken broth, low-sodium
- 1-1/3 cups couscous, quick-cooking
- 1 cup California walnuts, chopped
PREPARATION
- Coat a large skillet, preferably nonstick, with nonstick 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 turkey 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 turkey and vegetables over and around. Serve warm.
NUTRITION
- Calories: 615 cal
- Total Fat: 21 g
- Polyunsaturated Fat: 15 g
- Cholesterol: 70 mg
- Sodium: 471 mg
- Carbohydrates: 67 g
- Dietary Fiber: 9 g
- Protein: 44 g