Ingredients
1 pound sweet potatoes (about 2 medium), peeled and cut into 3/4-inch cubes1 tablespoon canola oil1 package (8.8 ounces) uncooked pearl (Israeli) couscous1/4 cup chopped onion1/4 cup chopped celery1/2 teaspoon poultry seasoning1/2 teaspoon salt1/2 teaspoon pepper2 cans (14-1/2 ounces each) chicken broth2 cups chopped cooked turkey1/4 cup dried cranberries1 teaspoon grated orange zestChopped fresh parsley
Preparation
Place sweet potatoes in a saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 8-10 minutes. Drain.
Meanwhile, in a large cast-iron or other heavy skillet, heat oil over medium-high heat; saute couscous, onion and celery until couscous is lightly browned. Stir in seasonings and broth; bring to a boil. Reduce heat; simmer, uncovered, until couscous is tender, about 10 minutes.
Stir in turkey, cranberries, orange zest and potatoes. Cook, covered, over low heat until heated through. Sprinkle with parsley.
