I gotta say I love the flavours of Moroccan cooking. Cumin, cinnamon and turmeric are such a nice combination.
I had some ground turkey and wanted to make some sort of quick and healthy skillet dish. With a little googling for ideas combined with what I had in the fridge and pantry, this is the dish I came up with.
I figure if a dish can satisfy all three criteria of quick, healthy and delicious, then you’re doing okay in life. I must say, this skillet dish does indeed satisfy all three of those criteria!
So satisfy your hunger without feeling guilty!
Click here for printable Word version of recipe:
Moroccan Style Ground Turkey with Chickpeas
1 cup couscous
1 lb ground turkey
1 large onion. Sliced
4 carrots, sliced
1 small orange fleshed sweet potato, peeled and cubed
3 cloves garlic, minced
1 tsp cumin
1 tsp coriander
½ tsp turmeric
¾ tsp cinnamon
Red pepper flakes to taste
2 cups chicken broth
½ cup raisins
3 tbsp tomato paste
1 tbsp lemon zest
1 can chickpeas, drained and rinsed
Salt and pepper to taste
Cilantro to garnish
- In large skillet, heat oil. Season turkey with salt and pepper. Brown turkey until cooked. Set aside turkey.
- Cook onions for about 2 minutes. Add garlic, carrots and sweet potatoes and cook for 3-5 minutes, until they start to soften.
- Add chickpeas and stir.
- Add spices (cumin, coriander, turmeric, cinnamon, red pepper flakes) and stir for about 30 seconds.
- Add turkey and stir. Add chicken broth, raisins, tomato paste, lemon zest, salt and pepper to taste. Mix well.
- Bring to a boil and simmer for about 5 minutes.
- Garnish with cilantro and serve on couscous.
Boil 1.5 cups water. With ¼ tsp salt, pour over couscous. Cover and let sit for about 10 minutes. Fluff with a fork before serving.