Sunday, March 18, 2012

Morrocan Turkey with Arugula Couscous

Since the stress of having way to much to do is wiping my mind clean of good blogging ideas, I thought I'd finish up some of these recipe posts I've been wanting to finish. This one is one of our new favorites - super easy, healthy, and different enough from normal to feel special:) Both are from Cooking Light!

The side dish is one of those easy things that sounds fancier (doesn't any dish automatically sound more high class with arugula in it?)


  • 1 cup water
  • 3/4 cup uncooked couscous
  • 1/4 teaspoon salt
  • 2 cups arugula
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon lemon juice
  • 1/2 teaspoon freshly ground black pepper


  1. Bring water to a boil in a medium saucepan. Stir in uncooked couscous and salt. Remove from heat; cover and let stand 10 minutes. Fluff couscous with a fork. Stir in arugula, olive oil, lemon juice, and black pepper.

And that's it! Such a great side for any kind of middle eastern styled dish.

Of course, you need such a dish to eat with it, and this moroccan turkey is great! Technically, the recipe calls for lamb, but turkey is a great substitution.  

  • Ingredients:
  • 1 pound lean ground lamb
  • 2 teaspoons extra-virgin olive oil 
  • 2 cups vertically sliced onion 
  • 1/2 cup (1/4-inch) diagonally cut carrot
  • 3/4 teaspoon ground cumin
  • 3/4 teaspoon ground cinnamon 
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground red pepper
  • 2 cups fat-free, lower-sodium chicken broth 
  • 1/2 cup golden raisins
  • 3 tablespoons tomato paste 
  • 1 1/2 tablespoons grated lemon rind 
  • 1/4 teaspoon salt 
  • (15 1/2-ounce can) chickpeas (garbanzo beans), rinsed and drained 
  • 1/2 cup chopped fresh cilantro 
  • 1 tablespoon fresh lemon juice 

How to Make It:

  1. 1. Heat a large nonstick skillet over medium-high heat. Add ground turkey to pan; cook 6 minutes, stirring to crumble. 
  2. 2. Remove turkey from pan with a slotted spoon. Discard drippings. 
  3. 3. Add oil to pan; swirl to coat. Add onion and carrot to pan; sauté 4 minutes. 
  4. 4. Add cumin, cinnamon, coriander, and pepper; sauté 30 seconds, stirring constantly. 
  5. 5. Add reserved lamb, broth, and next 5 ingredients (through chickpeas); bring to a boil. 
  6. 6. Reduce heat, and simmer 4 minutes or until mixture thickens. 
  7. 7. Remove from heat. Stir in cilantro and lemon juice.

Of course, being me, I added a huge amount of cumin and coriander to the turkey, and it was fabulous.
Such a great dinner - definitely give it a try!

1 comment:

  1. It's funny because as soon as I read your blog post title, I thought, "that sounds like Obama food!"