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Moroccan-Style Turkey and Chickpeas

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This recipe is a nice introduction to Moroccan style spices like cumin, cinnamon and coriander. Use a little dash of red pepper for young eaters, or kick it up more for those who like spicy. The original recipe idea came from Cooking Light. It was written as a lamb recipe. Ground lamb is sometimes hard to find, and can be expensive. Turkey works well here as a substitute and is more universally appealing. Chickpeas add extra fiber and protein. When served over the couscous and arugula it is truly a complete meal. We served this the other night with a little bit of fresh fruit.

Give your kiddos a stamp in their Food Passport for trying this Moroccan style meal!!

Ingredients

Food
Amt
Units
Prep
Notes
¾ cup dry couscous (Can use regular or Israeli couscous)
dry couscous
¾
cup
Can use regular or Israeli couscous
1 pound turkey, lean ground
turkey, lean ground
1
pound
2 teaspoon olive oil
olive oil
2
teaspoon
2 onions, diced (medium)
onions
2
diced
medium
2 carrots, diced (medium)
carrots
2
diced
medium
2 cloves garlic
garlic
2
cloves
¾ teaspoon cumin
cumin
¾
teaspoon
¾ teaspoon ground cinnamon
ground cinnamon
¾
teaspoon
½ teaspoon coriander
coriander
½
teaspoon
⅛ teaspoon red pepper flakes (use 1/4 teaspoon or more for a spicier flavor)
red pepper flakes
teaspoon
use 1/4 teaspoon or more for a spicier flavor
2 cups chicken broth
chicken broth
2
cups
½ cup raisins (golden)
raisins (golden)
½
cup
3 tablespoons tomato paste
tomato paste
3
tablespoons
1 teaspoon lemon zest
lemon zest
1
teaspoon
1 15 ounce can chickpeas, drained and rinsed
chickpeas
1
15 ounce can
drained and rinsed
2 teaspoons lemon juice
lemon juice
2
teaspoons
¼ cup cilantro, chopped
cilantro
¼
cup
chopped
salt, to taste
salt
to taste
black pepper, to taste
black pepper
to taste
2 cups arugula, torn into bite-sized pieces
arugula
2
cups
torn into bite-sized pieces

Method

In a small pot boil 1 cup of water. Add couscous and ¼ tsp. salt, put lid on and turn heat off. Allow couscous to steam for at least 10 minutes. While couscous is steaming, brown turkey in skillet, about 6 minutes until cooked through. Discard drippings and set turkey aside in a separate bowl. Heat olive oil in the skillet and cook onion, carrots, and garlic on medium heat until softened, about 4 minutes. Add cumin, cinnamon, coriander and red pepper and stir for 30 seconds to allow flavors to develop. Add the browned turkey and chicken broth followed by raisins, tomato paste, lemon zest, and chick peas. Allow mixture to come to a boil and then thicken on a simmer over about 4 minutes while stirring occasionally. Remove lid from couscous and fluff with a fork, stirring in one teaspoon of lemon juice. Stir in the remaining one teaspoon of lemon juice and the cilantro into the turkey. Season turkey to taste with salt and pepper. When the couscous is slightly cooled, stir in arugula into the couscous. Spoon turkey mixture over a bed of couscous and arugula and serve warm.

Prep time
15 min
Cook time
15 min
Cost per serving:
$4.40
Yields/Serves:
4-6 servings
Nutrition Information

Yum Ratings

😫😟😐😀😍 “Yum. It’s good but needs more spice.” —Zane age 9
😫😟😐😀😍 “Yum. I like it.” —Asa, age 5
😫😟😐😀😍 “Yum. I like it but it needs to be spicier. The flavors really complement each other.” —Thomas, 14