Moroccan Delight

From Mary...

• 1 tablespoon(s) olive oil
• 2 medium carrots, chopped (I have also used zucchini, squash, any veggie will work, really)
• 1 medium onion, chopped
• 1 tablespoon(s) paprika (seems like a lot but adds great color and flavor!)
• 1 teaspoon(s) ground allspice
• 1/2 teaspoon(s) ground cinnamon
• 1 package ground turkey (could substitute with beef, lamb or another ground meat substitute)
• 1 can(s) (19 ounces) garbanzo beans/chickpeas, rinsed and drained
• 4 ounce(s) (about 1/2 cup) dried apricots, chopped (adds nice sweetness) (mary's note: we loved it with craisins and rasins instead)
• 1 cup(s) loosely packed fresh parsley leaves, chopped (I never have this on hand and it tastes fine without it)
• 1/2 teaspoon(s) salt
• 1 can(s) (1 3/4 cups) chicken broth (if you don't have any just use water)
• 1 package(s) (10 ounces) plain couscous (we substitute with any starch like wild rice, israeli couscous, quinoa, etc) (mary's note: couscous with curry peas & carrots mixed in is the way we like it!)

Directions

1. In 12-inch skillet, heat oil over medium heat until hot. Add carrots, onion, paprika, allspice, and cinnamon, and cook 10 minutes or until vegetables are tender.
2. Increase heat to medium-high and stir in ground turkey and cook about 5 minutes or until meat is no longer pink, breaking up meat with side of spoon. Stir in beans, apricots, parsley, salt, and 1/2 cup broth. Simmer, uncovered, 10 minutes or until mixture thickens slightly.
3. Meanwhile, prepare couscous as label directs, but substitute remaining 1 1/4 cups broth for some of the water called for to prepare couscous.
4. Fluff couscous with fork. Spoon couscous onto 6 dinner plates or bowls. Top with meat and veggie mixture.

This is so easy and delicious!!