Turkey and Vegetable Couscous

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DELICIOUS

Description

Ingredients

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: 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 1/2-ounce: jar capers, drained & rinsed
12: kalamata olives, pitted
1 14 1/2-ounce: can 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 15-ounce: can chick peas, drained & rinsed
6 servings: couscous
1/2 teaspoon: tumeric
1/4 cup: golden raisins
1 4-ounce: package Feta cheese, crumbled
* Click to ingredient to choose one

Directions

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.