Moroccan Turkey with Couscous
What you need:
- 1 turkey breast, skinless, boneless, cut into 1 1/2″ pieces
- 3 tbsp (45 mL) olive oil
- 1 each green pepper, red pepper, red onion, cut into 1″ chunks
- 4 garlic cloves, crushed
- 1 tbsp (15 mL) ginger powder
- 1 tsp (5 mL) cayenne powder
- 1 tsp (5 mL) each, ground turmeric, cumin, cinnamon, and salt
- 1/2 tsp (2.5 mL) black pepper
- 3 tomatoes, chopped
- 1 ½ cups (375 mL) chicken stock
- ½ cup (120 mL) raisins
- 1 grated lemon zest
- 3/4 cup (180 mL) black olives
- 1 cup (250 mL) couscous, cooked
Make it Super:
Heat the oil in a large, heavy bottom pot and brown the turkey pieces. Remove from the pan and set aside. Add the peppers and onion, stir in the garlic, add ginger, cayenne powder, turmeric, cumin, cinnamon, and salt and pepper. Cook for 3 minutes, add the tomatoes and cook for another 2 minutes. Bring to a boil, reduce heat and simmer for 10 minutes over medium-low heat. Return the turkey to the pan with raisins, lemon and black olives. Cover and simmer over medium-low heat for 5 minutes more or until the turkey is cooked through. Serve over hot couscous. Enjoy!
