1 1/2 pounds boneless turkey breast, cut into 1-inch 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 inch pieces
2 medium carrots, peeled and cut into 1/2 inch pieces
1 large lemon, thinly sliced
1 3.5-ounce jar capers, drained
12 kalamata olives, pitted
1 16-ounce can reduced-fat chicken broth
1 large zucchini, cut into 1/2-inch pieces
1 large green pepper, seeded and cut into 1 inch pieces
3 Roma tomatoes, cut into quarters
1 15-ounce can chick-peas, drained
6 servings couscous
1/2 teaspoon turmeric
1/4 cup golden raisins
1 4-ounce package Feta cheese, crumbled
Servings: 6
1. 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.
2. Lightly coat a 5-quart saucepan with vegetable spray. Over medium-high heat, add turkey in batches, removing each batch when browned.
3. Re-spray pan. Add onion and garlic and sauté about 2 minutes or until onion is tender. Add squash and carrots and cook about 1 minute.
4. Add lemon, capers and olives, stirring to combine. Pour in chicken broth and bring to a boil; reduce heat and simmer for 25 minutes.
5. 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.
6. Prepare couscous according to package directions. Substitute chicken broth for water and add turmeric.
7. Stir raisins into cooked couscous. Arrange on large platter and top with turkey mixture. Sprinkle with Feta cheese.
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 inch pieces
2 medium carrots, peeled and cut into 1/2 inch pieces
1 large lemon, thinly sliced
1 3.5-ounce jar capers, drained
12 kalamata olives, pitted
1 16-ounce can reduced-fat chicken broth
1 large zucchini, cut into 1/2-inch pieces
1 large green pepper, seeded and cut into 1 inch pieces
3 Roma tomatoes, cut into quarters
1 15-ounce can chick-peas, drained
6 servings couscous
1/2 teaspoon turmeric
1/4 cup golden raisins
1 4-ounce package Feta cheese, crumbled
Servings: 6
1. 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.
2. Lightly coat a 5-quart saucepan with vegetable spray. Over medium-high heat, add turkey in batches, removing each batch when browned.
3. Re-spray pan. Add onion and garlic and sauté about 2 minutes or until onion is tender. Add squash and carrots and cook about 1 minute.
4. Add lemon, capers and olives, stirring to combine. Pour in chicken broth and bring to a boil; reduce heat and simmer for 25 minutes.
5. 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.
6. Prepare couscous according to package directions. Substitute chicken broth for water and add turmeric.
7. Stir raisins into cooked couscous. Arrange on large platter and top with turkey mixture. Sprinkle with Feta cheese.
