Turkey Tangine

Recipe posted in: Lunch/Dinner
turkey tangine

Feel like you’re in Morocco, without ever stepping foot on a plane. This Turkey Tangine is so flavorful you’ll need a pot much bigger than the one this recipe was named after.

Almost like a hearty stew, this healthy recipe certainly packs a punch. Prunes and sun-dried tomatoes give the dish an essence you’ve most likely never had, or even considered, and by no means is this a bad thing. These elements combine with butternut squash, whole wheat couscous and a wealth of spices for a deep flavor that’ll keep you coming back for more. Our Turkey Tangine is a satiating meal that can be enjoyed without shame and prepared fairly quickly.

Phase: Weight Maintenance Phase

Servings: 4 (1 1/2 cup) servings

Nutrition Information

  • 1.5 Protein
  • 1 Good Carbohydrates
  • 0.5 Fruit
  • 2 Vegetables
  • 1 Extras


  • Scant 1 1/2 cups boiling water
  • 1 cup whole wheat couscous
  • 2 tsp. extra virgin olive oil
  • 2 garlic cloves, slivered
  • 1 tsp. ground coriander
  • 1 tsp. ground ginger
  • 3/4 tsp. salt
  • 1/4 tsp. freshly ground black pepper
  • 1 1/2 cups lower-sodium chicken broth
  • 2 cups frozen butternut squash chunks
  • 1/3 cup sun-dried tomato halves (not oil-packed), thinly sliced
  • 1/4 cup pitted prunes, coarsely chopped
  • 1 1/2lbs. boneless, skinless turkey breast, cut into 1-inch chunks
  • 1/3 cup cilantro leaves, chopped


  1. Pour the boiling water over the couscous, stir, cover and let steam for 7 minutes. Uncover and fluff the couscous with a fork.
  2. Meanwhile, in a large saucepan, heat the oil over medium heat. Add the garlic, coriander, ginger, salt and pepper. Cook for 1 minute. Add the broth and bring to a boil. Add the squash, sun-dried tomatoes and prunes. Cook for 5 minutes for the flavors to develop.
  3. Add the turkey, reduce the heat to a simmer and cook until the turkey is cooked through and still juicy, about 4 minutes.
  4. Stir the cilantro into the turkey mixture and serve warm over the couscous.