Moroccan Turkey stewp

• 1 lb extra lean ground turkey breast
• 2 cups butternut squash, peeled and cut into 1 pieces (10 oz)
• 1 cup chopped onion (7 oz)
• 34 cup sliced carrot (3 oz)
• 1 medium zucchini, cubed (5 oz)
• 14 cup raisins (40g)
• 2 cups fat-free chicken broth
• 1 cup water
• 1 (14 1/2 ounce) canpetite diced tomatoes
• 1 garlic clove, minced
• 3 teaspoons cumin
• 1 12 teaspoons ginger
• 2 12 teaspoons cinnamon
• 12 teaspoon salt
• 1 teaspoon dried cilantro
• hot cooked couscous, for serving (optional)

1. In a large stockpot, saute garlic and onion for 2-3 minutes.
2. Add ground turkey and cook.
3. When the turkey is cooked about halfway, add the butternut squash and carrots and cook for about 7 minutes over medium heat, mixing and continuing to break up turkey.
4. Stir in all spices and cook, mixing, for 2 minutes.
5. Add tomatoes, raisins, water, and broth.
6. Bring to a boil, cover, and reduce heat to low.
7. Simmer approximately 20 minutes, until vegetables are softened.
8. Add zucchini and simmer another 5-10 minutes.
9. To serve, add 1/2 cup cooked couscous to each bowl and pour stew on top of couscous.

extra lean ground turkey, butternut squash, onion, carrot, zucchini, raisins, chicken broth, water, tomatoes, garlic, cumin, ginger, cinnamon, salt, cilantro, couscous

Taken from www.food.com/recipe/moroccan-turkey-stewp-216116 (may not work)