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Turkey Couscous with Onions, Carrots, and Peppers

Photo: Mitch Mandel
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.

Ingredients

Serves: Prep:  12min |Cook: 13min |Total: 25min
              

Directions

1.
Remove the seasoning packet from the couscous. Set aside.
2.
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.
3.
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.

Nutritional Facts per serving

CALORIES 326.8 CAL

FAT 8.6 G

SATURATED FAT 1.2 G

CHOLESTEROL 46.9 MG

SODIUM 646.7 MG

CARBOHYDRATES 37.1 G

TOTAL SUGARS 8.5 G

DIETARY FIBER 5.6 G

PROTEIN 25 G
Reviews (1) Find out what people are saying and add your own review
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1 2 3 4 5 by shalaleh 8/3/2012

I recommend to replace quinoa with couscous to add more fiber and protein to become more runner friendly ;)

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