Prep 10 mins
Cook 30 mins
A lowfat twist on Moroccan stew. 1 cup tagine and 3/4 cups couscous is 8 points.
- 1 lb turkey ham, trimmed and cut into 3/4 inch cubes
- 1 teaspoon curry powder
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon ground ginger
- 1⁄2 teaspoon olive oil
- 1 clove garlic, chopped
- 2 cups nonfat beef broth
- 1 large sweet potato, cut into 3/4 inch chunks
- 1 large white onion, cut into 3/4 inch chunks
- 15 halved pitted prunes
- 1 inch lemon, zest of (3 x 1/2 inch)
- 1 1⁄2 cups water
- 1⁄2 teaspoon ground coriander
- 1⁄8 teaspoon ground turmeric (optional)
- 2 tablespoons slivered almonds
- 2 tablespoons chopped fresh cilantro
- Combine the turkey ham, curry, cinnamon, and ginger in a bowl and toss to coat.
- Heat oil in a dutch oven over medium.
- Add the garlic and cook until fragrant, stirring.
- Add turkey ham and cook until lightly browned.
- Add the beef broth, scraping up browned bits as you stir.
- Bring to a boil, and add sweet potato, onion, prunes, and lemon zest.
- Cover, reduce heat, and simmer so minutes.
- Stir and simmer another 10 minutes.
- To make couscous, boil water in a saucepan.
- Remove from heat and add the couscous, coriander, turmeric, and almonds.
- Cover and set aside 5 minutes.
- Stir in cilantro.
- Spoon couscous onto platter, make a well and pour in the tagine.