Moroccan Turkey with Cranberry Couscous
Elevate your weeknight dinners with this Moroccan Turkey with Cranberry Couscous, a vibrant and flavor-packed dish that combines savory spices with subtle sweetness. Lean ground turkey is seasoned with an aromatic blend of cumin, coriander, cinnamon, and paprika, then nestled atop fluffy couscous infused with tangy dried cranberries, fresh parsley, and zesty lemon. A sprinkle of toasted almonds adds the perfect crunch to every bite, while the warm, fragrant spices transport your taste buds straight to North Africa. Ready in just 40 minutes, this wholesome and easy-to-make recipe is both a comforting family meal and an impressive option for entertaining. Serve it with a side of yogurt or a fresh cucumber salad for a complete Moroccan-inspired feast!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams ground turkey
- 2 tablespoons olive oil
- 1 medium, diced onion
- 3 minced garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground cinnamon
- 1 teaspoon paprika
- 300 milliliters chicken or vegetable stock
- 1 cup couscous
- 0.5 cup dried cranberries
- 0.5 cup, chopped fresh parsley
- 0.25 cup, toasted slivered almonds
- 1 zested and juiced lemon
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the ground turkey and cook, breaking it into crumbles with a spoon, until fully cooked and browned, about 8 minutes. Remove the turkey from the pan and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and the diced onion. Cook until softened, about 5 minutes.
Stir in the minced garlic, ground cumin, ground coriander, cinnamon, and paprika. Cook for 1 minute until fragrant.
Return the cooked turkey to the skillet and stir to coat with the spice mixture. Season with salt and pepper to taste. Remove from heat and set aside.
In a medium saucepan, bring the chicken or vegetable stock to a boil.
Stir in the couscous and the dried cranberries. Remove the saucepan from heat, cover with a lid, and let sit for 5 minutes.
Fluff the couscous with a fork and stir in the chopped parsley, toasted almonds, lemon zest, and lemon juice. Season with salt and pepper to taste.
To serve, spoon the cranberry couscous onto plates and top with the spiced turkey mixture. Garnish with additional parsley and toasted almonds, if desired.
Nutrition Facts
Calories |
1717 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.3 g | 107% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 355 mg | 118% | |
| Sodium | 4165 mg | 181% | |
| Total Carbohydrate | 129.8 g | 47% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 58.3 g | ||
| Protein | 114.6 g | 229% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 266 mg | 20% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 1195 mg | 25% | |
*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.
