Sweet Potato and Turkey Couscous

Total Time Prep/Total Time: 30 min.
Yield 6 servings
Contest Winner
Test Kitchen Approved
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

  • 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

Directions

  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.
  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.
  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.

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
Recipe Creator

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