Spicy Moroccan Turkey Stew Weight Watchers |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This recipe I got out of the Weight Watchers cookbook Nov/Dec 2007. I have made it with or without the coucous and it's really good either way. It's a different tasting stew than i'm used to but it had a nice flavor. This stew is 4 points for 1 cup serving of stew & 1/2 cup couscous. Ingredients:
1 (15 1/2 ounce) can red kidney beans, rinsed & drained |
1 (14 1/2 ounce) can reduced-sodium chicken broth |
1 (14 1/2 ounce) can tomatoes with garlic, diced |
1 (6 ounce) bag carrots, shredded |
1 1/2 teaspoons curry powder |
1/8 teaspoon cinnamon |
1/8 teaspoon cayenne |
2 cups cooked turkey breast, chopped |
1 (6 ounce) bag baby arugula |
1 1/4 cups water |
1 cup whole wheat couscous |
1/4 teaspoon salt |
Directions:
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.
4. 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.
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