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.
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.
This recipe may be served hot, or dressed with a simple vinaigrette and served cold as a salad.
Servings Per Recipe 4
Amount Per Serving (* % of Daily Value)
Total Fat8g (0%)
Saturated Fat 3g (0%)
Trans Fat 0g
Total Carbohydrate70g (0%)
Dietary Fiber 8g
Vitamin A %
Vitamin C %
* 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.