Taste of Home
Sweet Potato and Turkey Couscous
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 6 servings.
We always have turkey and sweet potatoes left over after our big Thanksgiving feast. I combine them in this quick, easy and nutritious main dish that satisfies alongside a simple green salad. —Roxanne Chan, Albany, California
Ingredients
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1 pound sweet potatoes (about 2 medium), peeled and cut into 3/4-inch cubes
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1 tablespoon canola oil
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1 package (8.8 ounces) uncooked pearl (Israeli) couscous
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1/4 cup chopped onion
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1/4 cup chopped celery
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1/2 teaspoon poultry seasoning
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1/2 teaspoon salt
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1/2 teaspoon pepper
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2 cans (14-1/2 ounces each) chicken broth
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2 cups chopped cooked turkey
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1/4 cup dried cranberries
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1 teaspoon grated orange zest
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Chopped fresh parsley
Directions
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1.
Place sweet potatoes in a saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 8-10 minutes. Drain.
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2.
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.
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3.
Stir in turkey, cranberries, orange zest and potatoes. Cook, covered, over low heat until heated through. Sprinkle with parsley.
Nutrition Facts
1 cup: 365 calories, 5g fat (1g saturated fat), 50mg cholesterol, 848mg sodium, 59g carbohydrate (13g sugars, 3g fiber), 21g protein.
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