Moroccan-Style Turkey & Chickpea Stew
with Pearl Couscous & Cilantro
This quick 20-minute meal of cinnamon- and cumin-seasoned beef packed with tender chickpeas and caramelized tomato paste was inspired by the cuisine of North Africa. Serve this satisfying stew over springy, nutty pearl couscous, and finish with a sprinkle of cilantro just before serving for pops of color and herbaceous flavor.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 clove
Garlic
¼ ounce
Cilantro
2.5 ounce
Israeli Couscous
(Contains Wheat)
2 unit
Chicken Stock Concentrate
10 ounce
Ground Turkey
1 teaspoon
Cumin
1 tablespoon
Fry Seasoning
1 teaspoon
Cinnamon
1 unit
Tomato Paste
1 unit
Chickpeas
Not included in your delivery
1 teaspoon
Cooking Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Peel and mince garlic. Roughly chop cilantro.
• Bring couscous, half the garlic, half the stock concentrates, and ¾ cup water (1½ cups for 4 servings) to a boil in a small pot over medium-high heat. (You’ll use the rest of the garlic and stock concentrate in the next step.) • Once boiling, cover and reduce heat to low. Cook until tender, 6-8 minutes. Keep covered off heat until ready to serve.
• Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add ground beef*, cumin, fry seasoning, half the cinnamon (all for 4 servings), salt, and pepper. Cook, breaking up meat into pieces, until mostly browned, 2-4 minutes. TIP: If there’s excess grease in your pan, carefully pour it out. • Add tomato paste and remaining garlic. Cook, stirring, until tomato paste is slightly darkened and meat is cooked through, 1-2 minutes more. • Add chickpeas and their liquid, remaining stock concentrate, and ¼ cup water (⅓ cup for 4). Cook, stirring occasionally, until stew thickens slightly, 2-3 minutes.
Swap in turkey for beef.
• Divide couscous and stew between shallow bowls in separate sections. Garnish with cilantro and serve. TIP: If you have some on hand, serve with lemon wedges on the side for added brightness and acidity.
Ground Turkey is fully cooked when internal temperature reaches 165°.
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