Sweet Potato and Turkey Couscous
After our Thanksgiving feast, we always have leftover turkey and sweet potatoes. I put them together in this quick, easy and nutritious main dish that satisfies with a simple green salad alongside. —Roxanne Chan, Albany, California
Total TimePrep/Total Time: 30 min.
- 1 pound sweet potatoes (about 2 medium), peeled and cut into 3/4-inch cubes
- 1 tablespoon canola oil
- 1 package (8.8 ounces) uncooked pearl (Israeli) couscous
- 1/4 cup chopped onion
- 1/4 cup chopped celery
- 1/2 teaspoon poultry seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 cans (14-1/2 ounces each) chicken broth
- 2 cups chopped cooked turkey
- 1/4 cup dried cranberries
- 1 teaspoon grated orange zest
- Chopped fresh parsley
- Place sweet potatoes in a saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 8-10 minutes. Drain.
- Meanwhile, in a large cast-iron or other heavy skillet, heat oil over medium-high heat; saute couscous, onion and celery until couscous is lightly browned. Stir in seasonings and broth; bring to a boil. Reduce heat; simmer, uncovered, until couscous is tender, about 10 minutes.
- Stir in turkey, cranberries, orange zest and potatoes. Cook, covered, over low heat until heated through. Sprinkle with parsley.
Nutrition Facts1 cup: 365 calories, 5g fat (1g saturated fat), 50mg cholesterol, 848mg sodium, 59g carbohydrate (13g sugars, 3g fiber), 21g protein.
Originally published as Quick Couscous Risotto in Simple & Delicious October/November 2017
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