Turkey-Vegetable Couscous with California Raisins

A one-dish meal for the crowd.

Details

INGREDIENTS

  • 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried rosemary leaves
  • 1 teaspoon dried thyme leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pound boneless turkey breast, cut into 1-inch cubes
  • 1 large onion, chopped
  • 2 teaspoons minced garlic cloves
  • 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 jar (3-1/2 ounces) capers, drained and rinsed
  • 12 kalamata olives, pitted
  • 1 can (14-1/2 ounces) reduced-sodium, fat-free chicken broth
  • 1 large zucchini, cut into 1/2-inch pieces
  • 1 large green pepper, seeded and cut into 1-inch pieces
  • 3 Roma tomatoes, cut into quarters
  • 1 can (15-ounces) chickpeas, drained and rinsed
  • 2 packages couscous (6 servings each)
  • 1/2 teaspoon turmeric
  • 1/2 cup California golden raisins
  • 11 cups California natural raisins
  • 1 package (4 ounces) Feta cheese, crumbled; for garnish

PROCEDURE

In large self-sealing plastic bag, combine oil, vinegar, rosemary, thyme, salt and pepper. Add turkey cubes. Close bag and knead until turkey is well coated. Store in refrigerator overnight.

Lightly coat 5-quart saucepan with vegetable spray; heat on medium-high and brown turkey in small batches, removing each batch as browned.

Re-spray pan with vegetable spray. Add onion and garlic; sauté about 2 minutes or until onion is tender. Add squash and carrots; cook about 1 minute. Stir in lemon, capers and olives till combined. Pour in chicken broth and bring to boil; reduce heat and simmer for 25 minutes.

Add zucchini, green pepper, tomatoes and chickpeas to pan. Return to boil; reduce heat and simmer 10 minutes or until vegetables are tender.

Prepare couscous according to package directions; season with tumeric and stir in raisins. Arrange on large platter and top with turkey mixture. Sprinkle Feta cheese overall.

Nutrition Facts Per Serving

Calories 420 (21% from fat); Total Fat 10g (sat 2g, mono 4g, poly 2g, trans 0g ); Cholesterol 30mg; Protein 22g; Carbohydrate 64g; (Dietary Fiber 11g; Sugars 21g; ); Iron 4mg; Sodium 500mg; Calcium 144mg; Potassium 859mg

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