Recipe: Turkey and Vegetable Couscous (with squash, olives, chick peas and tomatoes)

TURKEY AND VEGETABLE COUSCOUS

1 1/2 pounds boneless turkey breast, cut into 1-inch cubes
2 tablespoons olive oil
2 tablespoons red wine vinegar
1 teaspoon dried rosemary
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 large onion, chopped
2 teaspoons garlic, minced
1 pound butternut squash (1 small), peeled and cut into 1/2 inch pieces
2 medium carrots, peeled and cut into 1/2 inch pieces
1 large lemon, thinly sliced
1 (3.5 ounce) jar capers, drained
12 Kalamata olives, pitted
1 (16 ounce) can reduced-fat chicken broth (plus additional for cooking couscous)
1 large zucchini, cut into 1/2-inch pieces
1 large green bell pepper, seeded and cut into 1 inch pieces
3 Roma tomatoes, cut into quarters
1 (15 ounce) can chick peas, drained
Uncooked couscous (for 6 servings)
1/2 teaspoon turmeric
1/4 cup golden raisins
1 (4 ounce) package Feta cheese, crumbled

In large self-closing plastic bag, combine oil, vinegar, rosemary, thyme, salt and pepper. Add turkey cubes. Close bag and knead to combine turkey and oil mixture. Refrigerate overnight.

WHEN READY TO COOK:
Lightly coat a 5-quart saucepan with vegetable spray. Over medium-high heat, add turkey in batches, removing each batch when browned.

Re-spray pan. Add onion and garlic and saute about 2 minutes or until onion is tender.

Add squash and carrots to the pan and cook about 1 minute.

Add lemon, capers and olives, stirring to combine. Pour in chicken broth and bring to a boil; reduce heat and simmer for 25 minutes.

Add zucchini, green pepper, tomatoes and chick-peas to turkey/vegetable mixture. Return to boil; reduce heat and simmer an additional 10 minutes or until vegetables are tender.

Prepare couscous according to package directions. Substitute chicken broth for water and add the 1/2 teaspoon turmeric. Stir raisins into cooked couscous.

TO SERVE:
Arrange coucous on large platter and top with turkey mixture. Sprinkle with Feta cheese.

Makes 6 servings
Source: National Turkey Federation