Moroccan Turkey "stewp"

Total Time
45mins
Prep 15 mins
Cook 30 mins

You can make this as a lower carb soup, or turn it into a stew by adding couscous! I adapted this from a recipe I found at the "Go @ Home" magazine/website.

Ingredients Nutrition

Directions

  1. In a large stockpot, sauté garlic and onion for 2-3 minutes. Add ground turkey and cook. When the turkey is cooked about halfway, add the butternut squash and carrots and cook for about 7 minutes over medium heat, mixing and continuing to break up turkey.
  2. Stir in all spices and cook, mixing, for 2 minutes.
  3. Add tomatoes, raisins, water, and broth. Bring to a boil, cover, and reduce heat to low. Simmer approximately 20 minutes, until vegetables are softened.
  4. Add zucchini and simmer another 5-10 minutes.
  5. To serve, add ½ cup cooked couscous to each bowl and pour stew on top of couscous.

Reviews

(1)
Most Helpful

Very yummy! I couldn't find the butternut squash (out of season), so I used white potatoes instead. I did everything else the same and served it over couscous. I'll make this again for sure! Thanks!

SweetySJD May 06, 2007

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