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Turkey, Cranberry & Pecan Couscous

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Prep/Cook Time: 20 Minutes
Servings: 4
Average Rating: Star Star Star Star Star

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2 cups cooked, chopped
2 1/2 cups chicken broth, divided
2 tablespoons olive oil, divided
1/2 teaspoon salt
1 box (10 ounces) couscous
1 cup chopped pecans
1 cup chopped fresh fennel (about 1/2 bulb)
3/4 teaspoon cumin
1/2 teaspoon cinnamon
1/2 cup minced dried cranberries
Salt and pepper to taste


  1. In a medium pot, bring 2 cups broth, 1 tablespoon olive oil and salt to a boil. Stir in couscous; cover. Remove from heat and let stand 10 minutes.
  2. Meanwhile, heat a small, dry skillet. Add pecans and toast for 5-6 minutes or until fragrant; remove and set aside. Heat remaining 1 tablespoon olive oil in pan; add fennel and sauté on medium heat until fennel is soft and begins to caramelize. Stir in turkey and remaining 1/2 cup broth, and bring to a simmer. Add cumin and cinnamon to couscous; stir. Stir in cooked turkey, fennel and broth to couscous, along with pecans and dried cranberries. Season with salt and pepper, and serve.
  3. This recipe may be served hot, or dressed with a simple vinaigrette and served cold as a salad.

  • Serving Size

  • Servings Per Recipe 4

  • Amount Per Serving (* % of Daily Value)

  • Calories 671

  • Total Fat 8g (0%)

  • Saturated Fat 3g (0%)

  • Trans Fat 0g

  • Cholesterol 50mg (0%)

  • Sodium 747mg (0%)

  • Total Carbohydrate 70g (0%)

  • Dietary Fiber 8g

  • Sugars g

  • Protein 34g

  • Vitamin A %

  • Vitamin C %

  • Calcium %

  • Iron %

  • * Percent of Daily Values are based on a 2,000 calorie diet.

    ** This is a representation of the nutrition label. The actual nutrition label may vary slightly.




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