Ingredients:
1 1/2 pounds boneless turkey breast cut into 1" cubes
2 tablespoons olive oil
2 tablespoons red wine vinegar
1 teaspoon dried rosemary
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1 large onion ~ chopped
2 teaspoons garlic ~ minced
1 pound butternut squash ~ (1 small) peeled and cut into 1/2" pieces
2 medium carrots ~ peeled and cut into 1/2-inch pieces
1 large lemon ~ thinly sliced
3 1/2 ounces capers ~ drained and rinsed [1 jar]
14 1/2 ounces reduced sodium fat-free chicken broth
1 large zucchini ~ cut into 1/2-inch pieces
1 green pepper ~ seeded and cut into 1-inch pieces
3 Roma tomatoes ~ cut into quarters
15 ounces chick peas ~ drained and rinsed
1 can Couscous ~ or make up package (6 servings)
1/2 teaspoon turmeric
1/4 cup golden raisins
4 ounces Feta cheese ~ crumbled
12 pitted olives ~ optional
Instructions:
In large self closing plastic bag, combine oil, vinegar, rosemary, thyme, salt and pepper. Add turkey cubes. Close bag and knead to combine turkey and oil mixture. Refrigerate overnight. Lightly coat a 5 qt saucepan with vegetable spray. Over medium high heat, brown turkey in batches, removing each batch when browned. Respray pan. Add onion and garlic; sauté about 2 minutes or until onion is tender. Add squash and carrots and cook about 1 minute. Add lemon, capers and olives, stirring to combine. Pour in chicken broth and bring to a boil; reduce heat and simmer for 25 minutes. Add zucchini, green pepper, tomatoes and chick peas to turkey / vegetable mixture. Return to boil; reduce heat and simmer an additional 10 minutes or until vegetables are tender. Prepare couscous according to package Instructions and add turmeric. Stir raisins into cooked couscous. Arrange on large platter and top with turkey mixture. Sprinkle with Feta cheese.
Yield: 6 servings
COMMENTS: I have had this and it was pleasant tasting. I often try different foods from other countries and some I really enjoy while some take some getting used to. I still have to try to make this myself. :)
