Ingredients
-
1
-
2
-
1
-
3/4
-
1
-
1/4
-
2
-
1
-
1
-
1
-
3
-
1 1/2
-
2 1/2
-
1/2
-
1
Directions
Moroccan Turkey stewp , 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 , Very yummy! I couldn’t find the butternut squash (out of season), so used white potatoes instead I did everything else the same and served it over couscous I’ll make this again for sure! Thanks!
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Steps
|
1
Done
|
In a Large Stockpot, Saut 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
Done
|
Stir in All Spices and Cook, Mixing, For 2 Minutes. |
|
3
Done
|
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
Done
|
Add Zucchini and Simmer Another 5-10 Minutes. |
|
5
Done
|
to Serve, Add Cup Cooked Couscous to Each Bowl and Pour Stew on Top of Couscous. |
