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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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A lowfat twist on Moroccan stew. 1 cup tagine and 3/4 cups couscous is 8 points. Ingredients:
1 lb turkey ham, trimmed and cut into 3/4 inch cubes |
1 teaspoon curry powder |
1/2 teaspoon cinnamon |
1/2 teaspoon ground ginger |
1/2 teaspoon olive oil |
1 clove garlic, chopped |
2 cups nonfat beef broth |
1 large sweet potato, cut into 3/4 inch chunks |
1 large white onion, cut into 3/4 inch chunks |
15 halved pitted prunes |
1 inch lemon, zest of (3 x 1/2 inch) |
1 1/2 cups water |
1/2 teaspoon ground coriander |
1/8 teaspoon ground turmeric (optional) |
2 tablespoons slivered almonds |
2 tablespoons chopped fresh cilantro |
Directions:
1. Combine the turkey ham, curry, cinnamon, and ginger in a bowl and toss to coat.
2. Heat oil in a dutch oven over medium.
3. Add the garlic and cook until fragrant, stirring.
4. Add turkey ham and cook until lightly browned.
5. Add the beef broth, scraping up browned bits as you stir.
6. Bring to a boil, and add sweet potato, onion, prunes, and lemon zest.
7. Cover, reduce heat, and simmer so minutes.
8. Stir and simmer another 10 minutes.
9. To make couscous, boil water in a saucepan.
10. Remove from heat and add the couscous, coriander, turmeric, and almonds.
11. Cover and set aside 5 minutes.
12. Stir in cilantro.
13. Spoon couscous onto platter, make a well and pour in the tagine.
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