Recipe: Morrocan Turkey Stew (using sweet potatoes, cooked turkey, couscous)

Morrocan Turkey Stew

2 tablespoons olive oil
1 cup chopped onion
1 cloves garlic, minced
2 cups sweet potatoes, peeled & diced
1 cup carrots, sliced
2 teaspoons ground cumin
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 can (14 1/2 ounces) Hunt's Diced Tomatoes
1/2 cup raisins
1 3/4 cups water
2 cups dry couscous, (about 11.6 ounces)
2 cups cooked Butterball Turkey, chopped
1/4 cup pistachio nuts, chopped

Heat oil in large saucepan or Dutch oven over medium heat. Add onion, garlic, sweet potatoes and carrots. Cook 6 minutes or until onion softens, stirring frequently.

Stir in cumin, ginger, cinnamon and salt; cook 1 minute.

Add tomatoes, raisins and water. Bring to a boil. Cover, reduce heat to low and simmer 25 minutes or until vegetables are tender.

Meanwhile, prepare couscous according to package directions and keep hot.

When vegetables are tender, add turkey and heat 5 minutes more or until turkey is hot. Serve stew over couscous and sprinkle with pistachio nuts.

Serving Suggestions
May serve with warmed pita rounds and hummus spread, if desired.

Makes 6 servings
Source: ConAgra Foods