Ingredients1 h servings 257 cals
- Heat oil in Dutch oven or large saucepan over medium-high heat. Add onion; cook 3 minutes or until tender, stirring occasionally. Add carrots and parsnips; cook 5 minutes or until crisp-tender. Stir in garlic and ras el hanout seasoning; cook 1 minute or until fragrant.
- Stir in beans, undrained tomatoes, broth, water, apricots and prunes. Bring to a boil. Reduce heat and simmer 30 minutes or until vegetables are tender, stirring occasionally.
- Stir in turkey; heat 5 minutes more or until hot. Top each serving with cilantro. If desired, top with yogurt and serve with couscous on the side.
- Cook's Tips:
- For homemade ras el hanout seasoning, stir together 1/2 teaspoon cumin, 1/2 teaspoon ginger, 1/2 teaspoon turmeric, 1/4 teaspoon black pepper, 1/4 teaspoon white pepper, 1/4 teaspoon ground coriander, 1/4 teaspoon ground red pepper, 1/4 teaspoon ground allspice, 1/4 teaspoon ground nutmeg and 1/8 teaspoon cinnamon in a small bowl. Use as directed in recipe. Shredded rotisserie chicken can be used in place of turkey.
- Brought To You By ConAgra Foods®
Per Serving: 257 calories; 6.9 g fat; 30.9 g carbohydrates; 19.3 g protein; 41 mg cholesterol; 565 mg sodium. Full nutrition
ReviewsRead all reviews 3
I really liked this. The flavours are outstanding. I made mine in a tagine. I sautéed the veggies first then added the other ingredients, placing the cover on top and cooking in the oven for 30 ...
The only changes I made to this recipe was to add chopped celery, and I used dairy free sour cream instead of yogurt. It was really good. I tried the recipe a second time using some pork chunks ...