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Moroccan Turkey with Couscous

  • Breast
  • Everyday
Print Recipe

Ingredients

  • 1 turkey breast, skinless, boneless, cut into 1 1/2″ pieces
  • 3 tbsp (45 mL) olive oil
  • 1 each green pepper, red pepper, red onion, cut into 1″ chunks
  • 4 garlic cloves, crushed
  • 1 tbsp (15 mL) ginger powder
  • 1 tsp (5 mL) cayenne powder
  • 1 tsp (5 mL) each, ground turmeric, cumin, cinnamon, and salt
  • 1/2 tsp (2.5 mL) black pepper
  • 3 tomatoes, chopped
  • 1 ½ cups (375 mL) chicken stock
  • ½ cup (120 mL) raisins
  • 1 grated lemon zest
  • 3/4 cup (180 mL) black olives
  • 1 cup (250 mL) couscous, cooked

Instructions

  • Heat the oil in a large, heavy bottom pot and brown the turkey pieces. Remove from the pan and set aside.
  • Add the peppers and onion, stir in the garlic, add ginger, cayenne powder, turmeric, cumin, cinnamon, and salt and pepper.
  • Cook for 3 minutes, add the tomatoes and cook for another 2 minutes. Bring to a boil, reduce heat and simmer for 10 minutes over medium-low heat.
  • Return the turkey to the pan with raisins, lemon and black olives.
  • Cover and simmer over medium-low heat for 5 minutes more or until the turkey is cooked through.
  • Serve over hot couscous. Enjoy!

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