Turkey and Vegetable Couscous

Turkey and Vegetable Couscous

Ready in 45 minutes

A Smorgasbord of Smells, Tastes, and Delights

"Great idea! I toned it down slightly but end result was amazing! I don't cook with turkey much, and this recipe opened my eyes. "

- Mundos

Top-ranked recipe named "Turkey and Vegetable Couscous"

4 avg, 3 review(s) 67% would make again

Ingredients

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1.5 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 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-oz jar capers; drained & rinsed
12 kalamata olives; pitted
1 14.5-oz can reduced-sodium; fat-free chicken broth
1 large zucchini; can, cut into 1/2-inch pieces
1 large green pepper; seeded and cut into 1-inch pieces
3 Roma tomatoes; cut into quarters
1 15-oz can chick peas; drained & rinsed
6 servings couscous
1/2 teaspoon tumeric
1/4 cup Golden raisins
1 4-oz package Feta cheese; crumbled

Original recipe makes 6

Servings  

Preparation

1. 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.

2. Lightly coat a 5-quart saucepan with vegetable spray. Over medium-high heat, brown turkey in batches, removing each batch when browned.

3. Re-spray pan. Add onion and garlic; saute about 2 minutes or until onion is tender. Add squash and carrots and cook about 1 minute.

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

5. 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.

6. Prepare couscous according to package directions and add tumeric.

7. Stir raisins into cooked couscous. Arrange on large platter and top with turkey mixture. Sprinkle with Feta cheese.

Notes

Republished with permission, National Turkey Federation

Credits

Added on Award Medal
Calories Per Serving: 262 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews for Turkey and Vegetable Couscous

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Reviews

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Great idea! I toned it down slightly but end result was amazing! I don't cook with turkey much, and this recipe opened my eyes.
Mundos 1 year ago
I made this with quinoa instead of couscous, and it came out great!!!
katalholt 3 years ago
Republished with permission, National Turkey Federation [I posted this recipe.]
tyson 8 years ago
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