We always have turkey and sweet potatoes left over after our big Thanksgiving feast. I combine them in this quick, easy and nutritious main dish that satisfies alongside a simple green salad. —Roxanne Chan, Albany, California
Ingredients
1 pound sweet potatoes (about 2 medium), peeled and cut into 3/4-inch cubes
1 tablespoon canola oil
1 package (8.8 ounces) uncooked pearl (Israeli) couscous
1/4 cup chopped onion
1/4 cup chopped celery
1/2 teaspoon poultry seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
2 cans (14-1/2 ounces each) chicken broth
2 cups chopped cooked turkey
1/4 cup dried cranberries
1 teaspoon grated orange zest
Chopped fresh parsley
Instructions
1Place sweet potatoes in a saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 8-10 minutes. Drain.
2Meanwhile, in a large cast-iron or other heavy skillet, heat oil over medium-high heat; saute couscous, onion and celery until couscous is lightly browned. Stir in seasonings and broth; bring to a boil. Reduce heat; simmer, uncovered, until couscous is tender, about 10 minutes.
3Stir in turkey, cranberries, orange zest and potatoes. Cook, covered, over low heat until heated through. Sprinkle with parsley.
