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.
- 1.5 Protein
- 1 Good Carbohydrates
- 0.5 Fruit
- 2 Vegetables
- 1 Extras
Ingredients:
- 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
Directions:
- Pour the boiling water over the couscous, stir, cover and let steam for 7 minutes. Uncover and fluff the couscous with a fork.
- 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.
- Add the turkey, reduce the heat to a simmer and cook until the turkey is cooked through and still juicy, about 4 minutes.
- Stir the cilantro into the turkey mixture and serve warm over the couscous.
