Moroccan turkey-ham tagine
12
Points®
Total time: 1 hr 15 min • Prep: 20 min • Cook: 55 min • Serves: 4 • Difficulty: Easy
This spiced Moroccan stew is mounded in a well of couscous, creating a richly flavored meal. Tagine is a name for both the dish and the type of vessel it is traditionally cooked in. We use a Dutch oven, which is a good stand-in, for this simmered stew. Although curry powder is a spice mix native to the Indian subcontinent, it contains all of the spices integral to Middle Eastern cooking as well. Turkey ham is turkey that has been processed to taste like ham. It contains considerably less fat than most of the meats typically used in tagines or stews. And because it is precooked, it also cuts preparation time to a fraction of conventional recipes.
Ingredients
Extra lean sliced turkey ham
1 pound(s), trimmed and cut into 3/4-inch cubes
Curry powder
1 tsp
Ground cinnamon
½ tsp
Ground ginger
½ tsp
Olive oil
½ Tbsp
Garlic
1 clove(s), chopped
Canned beef broth
2 cup(s), low-sodium
Uncooked sweet potato
1 large, cut into 3/4-inch chunks
Onion
1 large, white, cut into 3/4-inch chunks
Prunes
15 piece(s), pitted, halved
Lemon zest
¼ tsp, 1 (3 x 1/2- inch) strip
Water
1½ cup(s)
Uncooked couscous
1 cup(s)
Ground coriander
½ tsp
Ground turmeric
⅛ tsp, (optional)
Slivered almonds (unsalted, no oil or sugar added)
2 Tbsp
Cilantro
2 Tbsp, chopped fresh
Instructions
1
Combine the turkey ham, curry powder, cinnamon, and ginger in a bowl and toss to coat the meat.
2
Heat the oil in a nonstick Dutch oven over medium heat. Add the garlic and cook, stirring, until fragrant. Add the turkey ham and cook until lightly browned. Add the broth, scraping up the browned bits from the bottom of the pan. Bring to a boil, then stir in the sweet potato, onion, prunes, and lemon zest. Cover, reduce the heat, and simmer, stirring after 20 minutes, until the sweet potato and onion are tender, about 30 minutes.
3
To make the couscous, bring the water to a boil in a small saucepan. Remove the pot from the heat and stir in the couscous, coriander, turmeric (if using), and almonds. Cover and set aside to steep at least 5 minutes. Stir in the cilantro. Spoon the couscous onto a platter, making a well in the center, and mound the tagine inside the well.
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