African Style Turkey on Couscous Crock Pot

Let the rich, aromatic flavors of North Africa transform your weeknight dinner with this African Style Turkey on Couscous Crock Pot recipe. Succulent turkey breast is slow-cooked to perfection in a fragrant blend of cinnamon, cumin, coriander, and harissa, with a creamy hint of peanut butter that adds depth to the dish. Packed with tender carrots, zucchini, and hearty chickpeas, this savory stew sits atop a bed of fluffy couscous, creating a satisfying, globally inspired meal. Perfect for busy days, this crock pot recipe is not only easy to prepare but also brims with bold spices and wholesome ingredients, making it both comforting and nutritious. Garnished with fresh parsley for a burst of color and freshness, this dish is an irresistible way to explore African-inspired cuisine from the comfort of your home.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:360 mins

Total Time:380 mins

Servings: 6

Ingredients

• 2 pounds Turkey breast
• 2 tablespoons Olive oil
• 1 large Onion
• 4 Garlic cloves
• 14 ounces Canned diced tomatoes
• 2 cups Chicken or turkey broth
• 3 tablespoons Peanut butter (smooth, unsweetened)
• 0.5 teaspoons Ground cinnamon
• 1 teaspoons Ground cumin
• 1 teaspoons Ground coriander
• 1 teaspoons Paprika
• 0.5 teaspoons Ground ginger
• 1 teaspoons Harissa paste
• 3 medium Carrots
• 1 medium Zucchini
• 15 ounces Chickpeas (canned, drained and rinsed)
• 1 teaspoon Salt
• 1.5 cups Couscous (dry)
• 1.5 cups Water
• 0.25 cups Fresh parsley (for garnish)

Directions

Step 1

Season the turkey breast with a pinch of salt and set aside.

Step 2

In a large skillet, heat olive oil over medium heat. Sear the turkey breast on all sides until lightly browned, about 5 minutes per side. Remove from the skillet and set aside.

Step 3

Peel and chop the onion into small pieces. Mince the garlic cloves. Add the onion and garlic to the same skillet and sauté until softened, about 3-4 minutes.

Step 4

Transfer the turkey breast, sautéed onion, and garlic to the crock pot.

Step 5

Pour the diced tomatoes and broth into the crock pot. Stir in the peanut butter, cinnamon, cumin, coriander, paprika, ground ginger, and harissa paste. Mix well to combine.

Step 6

Peel and slice the carrots into 1-inch sticks. Chop the zucchini into half-moons. Add the carrots, zucchini, and drained chickpeas to the crock pot.

Step 7

Sprinkle in the teaspoon of salt. Stir gently to incorporate the vegetables and sauce without disturbing the turkey breast too much.

Step 8

Cover the crock pot with the lid and cook on low for 6-7 hours, or until the turkey is tender and easily shreds with a fork.

Step 9

When the turkey is almost done, prepare the couscous. In a medium saucepan, bring the water to a boil. Remove from heat, stir in the dry couscous, cover, and let it steam for 5 minutes. Fluff with a fork before serving.

Step 10

Remove the turkey breast from the crock pot and shred it into large chunks using two forks.

Step 11

To serve, spoon the couscous onto a plate or a shallow bowl, top with the turkey and vegetable mixture, and garnish with fresh parsley. Enjoy!

Nutrition Facts

Serving size	3608 grams (3608.0g)

Amount per serving	% Daily Value*
Calories	3982

Total Fat 97.90g	126%
Saturated Fat 18.90g	95%
Polyunsaturated Fat 11.20g
Cholesterol 697mg	232%
Sodium 11400mg	496%
Total Carbohydrate 414.70g	151%
Dietary Fiber 64.70g	231%
Total Sugars 64.90g
Protein 359.40g	719%

Vitamin D 109IU	545%
Calcium 875mg	67%
Iron 27mg	151%
Potassium 7189mg	153%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 22.2%

Protein: 36.1%

Carbs: 41.7%