African Style Turkey on Couscous Crock Pot
Let the rich, aromatic flavors of North Africa transform your weeknight dinner with this African Style Turkey on Couscous Crock Pot recipe. Succulent turkey breast is slow-cooked to perfection in a fragrant blend of cinnamon, cumin, coriander, and harissa, with a creamy hint of peanut butter that adds depth to the dish. Packed with tender carrots, zucchini, and hearty chickpeas, this savory stew sits atop a bed of fluffy couscous, creating a satisfying, globally inspired meal. Perfect for busy days, this crock pot recipe is not only easy to prepare but also brims with bold spices and wholesome ingredients, making it both comforting and nutritious. Garnished with fresh parsley for a burst of color and freshness, this dish is an irresistible way to explore African-inspired cuisine from the comfort of your home.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds Turkey breast
- 2 tablespoons Olive oil
- 1 large Onion
- 4 Garlic cloves
- 14 ounces Canned diced tomatoes
- 2 cups Chicken or turkey broth
- 3 tablespoons Peanut butter (smooth, unsweetened)
- 0.5 teaspoons Ground cinnamon
- 1 teaspoons Ground cumin
- 1 teaspoons Ground coriander
- 1 teaspoons Paprika
- 0.5 teaspoons Ground ginger
- 1 teaspoons Harissa paste
- 3 medium Carrots
- 1 medium Zucchini
- 15 ounces Chickpeas (canned, drained and rinsed)
- 1 teaspoon Salt
- 1.5 cups Couscous (dry)
- 1.5 cups Water
- 0.25 cups Fresh parsley (for garnish)
Instructions
Season the turkey breast with a pinch of salt and set aside.
In a large skillet, heat olive oil over medium heat. Sear the turkey breast on all sides until lightly browned, about 5 minutes per side. Remove from the skillet and set aside.
Peel and chop the onion into small pieces. Mince the garlic cloves. Add the onion and garlic to the same skillet and sauté until softened, about 3-4 minutes.
Transfer the turkey breast, sautéed onion, and garlic to the crock pot.
Pour the diced tomatoes and broth into the crock pot. Stir in the peanut butter, cinnamon, cumin, coriander, paprika, ground ginger, and harissa paste. Mix well to combine.
Peel and slice the carrots into 1-inch sticks. Chop the zucchini into half-moons. Add the carrots, zucchini, and drained chickpeas to the crock pot.
Sprinkle in the teaspoon of salt. Stir gently to incorporate the vegetables and sauce without disturbing the turkey breast too much.
Cover the crock pot with the lid and cook on low for 6-7 hours, or until the turkey is tender and easily shreds with a fork.
When the turkey is almost done, prepare the couscous. In a medium saucepan, bring the water to a boil. Remove from heat, stir in the dry couscous, cover, and let it steam for 5 minutes. Fluff with a fork before serving.
Remove the turkey breast from the crock pot and shred it into large chunks using two forks.
To serve, spoon the couscous onto a plate or a shallow bowl, top with the turkey and vegetable mixture, and garnish with fresh parsley. Enjoy!
Nutrition Facts
Calories |
3982 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.9 g | 126% | |
| Saturated Fat | 18.9 g | 94% | |
| Polyunsaturated Fat | 11.2 g | ||
| Cholesterol | 697 mg | 232% | |
| Sodium | 11400 mg | 496% | |
| Total Carbohydrate | 414.7 g | 151% | |
| Dietary Fiber | 64.7 g | 231% | |
| Total Sugars | 64.9 g | ||
| Protein | 359.4 g | 719% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 875 mg | 67% | |
| Iron | 27.1 mg | 151% | |
| Potassium | 7188 mg | 153% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
