Spicy Moroccan Turkey Stew Weight Watchers

• 1 (15 1/2 ounce) can red kidney beans, rinsed & drained
• 1 (14 1/2 ounce) can reduced-sodium chicken broth
• 1 (14 1/2 ounce) can tomatoes with garlic, diced
• 1 (6 ounce) bag carrots, shredded
• 1 12 teaspoons curry powder
• 18 teaspoon cinnamon
• 18 teaspoon cayenne
• 2 cups cooked turkey breast, chopped
• 1 (6 ounce) bag baby arugula
• 1 14 cups water
• 1 cup whole wheat couscous
• 14 teaspoon salt

1. Combine the beans, broth, carrots, curry, cinnamon, and cayenne in a large saucepan; cover and bring to a boil.
2. Cook, uncovered, until the carrots are tender, about 2 minutes.
3. Stir in the turkey.
4. Reduce teh heat and dsummer until the turkey is heated through, about 1 minute.
5. Stir in the arugula and cook until wilted, 1-2 minutes.
6. Meanwhile, bring the water to a boil in a small saucepan.
7. Stir in the couscous and salt.
8. Cover and remove from heat.
9. Let stand until the liquid is absorbed, about 5 minutes.
10. Fluff with fork and serve with the stew.

red kidney beans, chicken broth, tomatoes, carrots, curry powder, cinnamon, cayenne, turkey breast, baby arugula, water, whole wheat couscous, salt

Taken from www.food.com/recipe/spicy-moroccan-turkey-stew-weight-watchers-279088 (may not work)