Moroccan Turkey "stewp"

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 lb extra lean ground turkey breast
• 2 cups butternut squash, peeled and cut into 1 pieces (10 oz)
• 1 cup chopped onion (7 oz)
• 3/4 cup sliced carrot (3 oz)
• 1 medium zucchini, cubed (5 oz)
• 1/4 cup raisins (40g)
• 2 cups fat-free chicken broth
• 1 cup water
• 1 (14 1/2 ounce) can petite diced tomatoes
• 1 garlic clove, minced
• 3 teaspoons cumin
• 1 1/2 teaspoons ginger
• 2 1/2 teaspoons cinnamon
• 1/2 teaspoon salt
• 1 teaspoon dried cilantro
• hot cooked couscous, for serving (optional)

Recipe

• 1 in a large stockpot, sauté 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 stir in all spices and cook, mixing, for 2 minutes.
• 3 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 add zucchini and simmer another 5-10 minutes.
• 5 to serve, add ½ cup cooked couscous to each bowl and pour stew on top of couscous.