• NATIONAL SITE
  • BRITISH COLUMBIA
  • SASKATCHEWAN
  • ALBERTA
  • MANITOBA
  • ONTARIO
  • QUEBEC
  • NEW BRUNSWICK
  • NOVA SCOTIA
  • PEI
  • NEWFOUNDLAND AND LABRADOR
  • YUKON
  • NUNAVUT
  • NORTHWEST TERRITORIES
Nutritional Information

Per serving

Calories:
304
Protein:
33 g
Fat:
3.1 g
Carbohydrates:
37 g
Serves: 8
Make 1 ½ cups (375 mL) instant couscous with 1 ¾ cups (425 mL) degreased turkey stock for more flavour.
  1. In a large soup pot, heat oil over medium heat.
  2. Add onions, garlic and ginger root; cook and stir 2-3 minutes or until softened.
  3. Add turkey stock, coriander, cumin, turmeric, chili peppers, cinnamon stick, turnips, carrots and parsnips; cover and bring to boil.
  4. Reduce heat and simmer 10 minutes; add turkey and continue to simmer covered 20 minutes or until turkey is no longer pink.
  5. Remove cinnamon stick and stir in chick peas and raisins. Serve in warm bowls or on a plate of cooked couscous, garnished with cilantro.

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