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Turkey Couscous with Onions, Carrots, and Peppers
Photo: Mitch Mandel
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The addition of convenient premarinated turkey tenderloin adds a modern twist to this North African standard. Look for the fiery chile paste called harissa to use as a garnish.
Or use Asian chili-garlic sauce.
NOTE: Ingredients for a changed serving size are based on a calculation and are not reviewed by the author or tested. Please also consider scaling up or down cooking containers as needed.
Remove the seasoning packet from the couscous. Set aside.
Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Cook the turkey for 5 to 7 minutes, stirring with a spatula, or until all sides are browned and juices run clear. Remove to a plate and set aside.
Return the skillet to medium heat. Add the remaining 1 tablespoon of oil and the onions, carrots, pepper, cumin, and the reserved couscous seasoning packet. Cook, stirring, for 3 minutes, or until the vegetables are thoroughly coated with the seasoning. Add the broth and increase the heat to high. Scrape the pan bottom to loosen all browned bits. When the mixture begins to boil, remove from heat. Stir in the couscous and the reserved turkey, plus any juices on the plate. Cover and let stand for 5 minutes. Fluff with a fork and stir in the cilantro before serving.
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