Moroccan · dinner
Moroccan Turkey Skillet with Couscous
Lean turkey, warm spices and whole-wheat couscous give a vegetable-packed skillet that is ready in 30 minutes.
- Total time
- 30 min
- Serves
- 2
- Est. cost
- $19
Ingredients
For 2 servings
Meat & poultry
- ground turkey12 oz
Produce
- zucchini2 piece
- carrot2 piece
- fresh cilantro1 bunch
- lemon1 piece
Cans & jars
- canned diced tomatoes1 can
Spices
- ras el hanout1 ½ tsp
Pantry & grains
- whole-wheat couscous¾ cup
- golden raisins2 tbsp
- olive oil1 tbsp
Method
- 1
Grate carrots and dice zucchini.
- 2
Heat oil in a large skillet over medium-high. Brown turkey 5 to 6 minutes, breaking it up.
- 3
Add carrots, zucchini and ras el hanout; cook 4 minutes.
- 4
Stir in tomatoes and raisins; simmer 10 minutes until thickened.
- 5
Meanwhile, pour 3/4 cup boiling water over couscous, cover 5 minutes, then fluff.
- 6
Stir in juice of half the lemon and half the cilantro. Serve the turkey over couscous topped with remaining cilantro.
Kitchen note
Cook extra couscous for tomorrow's lunch or Wednesday's bowl.Approximate per serving: 520 calories, 38g protein. These are estimates, not lab-tested nutrition facts.
Cost is an estimate at typical US supermarket prices; staples like oil, salt and spices are counted at a few cents.
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