- 2 tablespoons olive oil
- 1 pound ground turkey
- 1/2 onion, chopped
- 4 cloves garlic, chopped
- 2 tablespoons minced fresh ginger root
- 1/2 teaspoon red pepper flakes
- 2 sweet potatoes, cut into 1/2-inch pieces
- 6 cups water, or as needed to cover
- 2 1/4 cups water
- 1 (10 ounce) box couscous
- 1/2 cup peanut butter
- 2 cups Swiss chard, cut into 3-inch pieces
- salt and ground black pepper to taste
- Heat olive oil in a large soup pot over medium-high heat. Cook and stir turkey, onion, and garlic in the hot oil until turkey is crumbly, evenly browned, and no longer pink.
- Season turkey mixture with ginger and red pepper flakes.
- Stir sweet potatoes into pot and cover with 6 cups water. Simmer until sweet potatoes are tender, about 10 minutes.
- Meanwhile, bring 2 1/4 cups water to a boil in a saucepan. Remove from the heat and stir in couscous. Cover and let stand for 10 minutes, then fluff with a fork; set aside.
- Mix peanut butter with about 1 cup liquid from the sweet potato stew in a bowl until smooth. Pour peanut butter mixture back into the pot.
- Mix Swiss chard into stew and cook until tender, stirring often, about 5 minutes. Season with salt and black pepper.
- Serve stew spooned over couscous.
04/10/2018
recipepes.com
Sweet Potato and Peanut Stew, recipe
PT15M
PT1H
5
455 calories
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