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Dinner recipe · from the recipe book

Roasted Red Pepper Turkey Stew with Couscous

A smoky, sweet roasted-pepper stew with tender turkey breast chunks, creamy white beans and lemony herbs, finished with a cool dollop of yogurt.

Roasted Red Pepper Turkey Stew with Couscous

Ingredients

  • 4 medium476 gRed bell pepperhalved and seeded
  • 1¼ lb600 gTurkey breast, boneless skinlesscut into 1-inch cubes
  • 2 tbsp27 gOlive oil
  • 1½ medium160 gYellow onionchopped
  • 4 cloves12 gGarlicminced
  • 2½ tsp6 gPaprika (sweet or smoked)
  • 1½ tsp3 gGround cumin
  • 2 tsp2 gDried oregano
  • ½ tsp1 gCrushed red pepper
  • 2 tbsp32 gTomato paste
  • 3 cups720 gLow-sodium chicken broth
  • 2 cups354 gGreat northern or cannellini beans, canned, drained and rinsed
  • ⅔ cup120 gCouscous, dry
  • 4 cups chopped84 gKalestems removed, chopped
  • 2 tbsp30 gLemon juice
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper
  • ¼ cup chopped15 gFresh parsleychopped
  • 4 oz120 gPlain Greek yogurt, nonfat

Steps

  1. Heat the broiler with a rack about 4 inches from the heat. Lay the red bell pepper halves skin side up on a foil-lined pan and broil 10 to 12 minutes, until blackened.
  2. Transfer the peppers to a bowl, cover for 10 minutes, then peel off the skins and chop the flesh. Meanwhile, season the turkey breast with half the salt and all the black pepper.
  3. Heat half the olive oil in a Dutch oven over medium-high heat. Brown the turkey breast in two batches, about 4 minutes per batch, and set it aside on a plate.
  4. Add the remaining half of the olive oil and the onion to the pot and cook 5 minutes until soft. Stir in the garlic, paprika, cumin, oregano and crushed red pepper and cook 1 minute.
  5. Stir in the tomato paste and cook 1 minute, until it darkens slightly.
  6. Add the chopped roasted peppers and the chicken broth, scraping up the browned bits. Simmer 10 minutes, then mash about a third of the peppers against the side of the pot to thicken the base.
  7. Return the turkey breast and its juices to the pot with the great northern beans. Cover and simmer gently 15 minutes, until the turkey reaches 165°F (74°C) in the center.
  8. Stir in the couscous and kale, cover, and simmer 5 minutes until the couscous is tender and the kale wilts.
  9. Off the heat, stir in the lemon juice and the remaining half of the salt.
  10. Ladle into bowls and top each with the parsley and a spoonful of the Greek yogurt.

Contains: Milk, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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