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Sweet Potato and Turkey Couscous

Total Time

Prep/Total Time: 30 min.

Makes

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
Sweet Potato and Turkey Couscous Recipe photo by Taste of Home

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.

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