3 cutting boards
2 small bowls
large heavy-bottomed pot
small & large serving bowl
Directions for proceeding:
1. Complete steps 1-3.
2. With partner, complete steps 6-7.
3. With partner, complete steps 8-15.
1. Complete steps 4-5
2. With partner, complete step 6-7
3. With partner, complete steps 8-15
After you prepare the couscous in Step 14, keep it warm. You may now sit down for the salad while the stew finishes its final simmering.
1 red onion
1 pound skinless, boneless turkey breast
1 teaspoon cinnamon
1 teaspoon cumin
1 teaspoon ground ginger
1 teaspoon turmeric
1 can chickpeas
1 medium carrot
9 pitted dates
1 sweet potato
2 Tablespoons olive oil
20 dried apricots
1 1/2 cups chicken broth
1 1/2 cup couscous
Salt and freshly ground pepper to taste
1. Coarsely chop the onion.
2. On a separate cutting board (for sanitary reasons), cut the turkey into 1-inch pieces.
3. Mix the cinnamon, cumin, ginger, and turmeric together and divide in two.
4. Drain and rinse the chickpeas in the colander.
5. Coarsely chop the tomatoes, carrot, and dates.
6. Peel the sweet potato and cut it into 1-inch pieces.
7. Heat the olive oil in the large pot
8. Add the onions and leeks and cook them over moderate heat until they are lightly browned.
9. Add the turkey and half of the spices. Cook the turkey until it is lightly browned all over.
10. Transfer the turkey to the medium bowl and add remaining spices to the pan, stirring, and cook for an additional 30 seconds.
11. Add the chickpeas, tomatoes, carrot, dates, sweet potato, apricots, and broth and bring the mixture to a boil.
12. Reduce the heat, add the turkey, and continue to simmer the stew until the turkey is cooked through and the potatoes are tender, at least 20 minutes. Season it with salt and pepper to taste.
13. Meanwhile, bring the chicken broth to a boil in the small saucepan, add the couscous and remove from heat. Let stand for 5 minutes and fluff with fork.
14. Serve stew in a large bowl (or individually) with couscous in a small bowl alongside it.