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Prep Time: 35 Minutes Cook Time: 60 Minutes |
Ready In: 95 Minutes Servings: 6 |
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Ingredients:
2 tablespoon(s) olive oil |
1 large sweet potato, peeled, cut into chunks |
1 cup(s) chopped onion |
1 cup(s) peeled sliced carrots |
1 clove(s) garlic, minced |
2 teaspoon(s) ground cumin |
1 1/2 teaspoon(s) ground ginger |
1 teaspoon(s) ground cinnamon |
1/2 teaspoon(s) salt |
1 3/4 cup(s) water |
1 14 1/2-ounce can(s) diced tomatoes, undrained |
1/2 cup(s) raisins |
2 cup(s) couscous, uncooked |
2 cup(s) chopped cooked turkey |
1/4 cup(s) shelled chopped pistachios, optional |
Directions:
1. Heat oil in large saucepan on medium heat. Add sweet potato, onions, carrots and garlic; stir. Cook 6 minutes or until onions are tender, stirring frequently.
2. Stir in cumin, ginger, cinnamon and salt. Cook 1 minute.
3. Stir in water, undrained tomatoes and raisins. Bring to a boil. Cover. Reduce heat to low. Simmer 25 minutes or until vegetables are tender.
4. Meanwhile, cook couscous according to package directions. Cover to keep warm.
5. Add turkey to vegetable mixture. Cook 5 minutes or until heated through, stirring occasionally.
6. Serve stew spooned over the couscous. Sprinkle with pistachios, if desired.
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