Moroccan Turkey and Chickpea Skillet

This Moroccan inspired dish will have your tastebuds spinning with warm, savory spices and a bite of sweet with golden raisins. The whole meal is prepared in on skillet meaning the flavors will be packed throughout every element and let’s be honest…everyone loves one pot meals because it makes clean up the easiest! It’s a perfect weeknight dinner for the family or a rainy evening curled up on the couch with a glass of wine.

Now, let’s talk benefits. Turkey is great because it is high in protein and low in carbs. If turkey burgers are a normal in your cooking routine this is a great substitution.  The savory spices are also very beneficial for your body. They are linked to digestive health, helping build strong hair and nails, and even can help lower blood sugar.



  • ¾ cup dry couscous
  • 1 pound turkey, lean ground
  • 2 teaspoon olive oil
  • 2 onions, diced (medium)
  • 2 carrots, diced (medium)
  • 2 cloves garlic
  • ¾ teaspoon cumin
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon coriander
  • ⅛ teaspoon red pepper flakes (use 1/4 teaspoon or more for a spicier flavor)
  • 2 cups chicken broth
  • ½ cup raisins (golden)
  • 3 tablespoons tomato paste
  • 1 teaspoon lemon zest
  • 1 15 ounce can chickpeas, drained and rinsed
  • 2 teaspoons lemon juice
  • ¼ cup cilantro, chopped
  • salt, to taste
  • black pepper, to taste
  • 2 cups arugula, torn into bite-sized pieces



In a small pot boil 1 cup of water. Add couscous and ¼ tsp. salt, put lid on and turn heat off. Allow couscous to steam for at least 10 minutes. While couscous is steaming, brown turkey in skillet, about 6 minutes until cooked through. Discard drippings and set turkey aside in a separate bowl. Heat olive oil in the skillet and cook onion, carrots, and garlic on medium heat until softened, about 4 minutes. Add cumin, cinnamon, coriander and red pepper and stir for 30 seconds to allow flavors to develop. Add the browned turkey and chicken broth followed by raisins, tomato paste, lemon zest, and chick peas.

Allow mixture to come to a boil and then thicken on a simmer over about 4 minutes while stirring occasionally. Remove lid from couscous and fluff with a fork, stirring in one teaspoon of lemon juice. Stir in the remaining one teaspoon of lemon juice and the cilantro into the turkey. Season turkey to taste with salt and pepper. When the couscous is slightly cooled, stir in arugula into the couscous. Spoon turkey mixture over a bed of couscous and arugula and serve warm.



Nutritional Analysis Per Serving

Calories 360 calorie | Total Fat 10 grams | Saturated Fat 2 grams

Cholesterol 55 milligrams | Sodium 500 milligrams | Carbohydrates 47 grams

Dietary Fiber 7 grams | Protein 23 grams |Sugar 15 grams


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