Ingredients for 6 servings:
1. 1 lb extra lean ground turkey breast
2. 2 cups butternut squash, peeled and cut into 1 pieces (10 oz)
3. 1 cup chopped onion (7 oz)
4. 3/4 cup sliced carrot (3 oz)
5. 1 medium zucchini, cubed (5 oz)
6. 1/4 cup raisins (40g)
7. 2 cups fat-free chicken broth
8. 1 cup water
9. 1 (14 1/2 ounce) can petite diced tomatoes
10. 1 garlic clove, minced
11. 3 teaspoons cumin
12. 1 1/2 teaspoons ginger
13. 2 1/2 teaspoons cinnamon
14. 1/2 teaspoon salt
15. 1 teaspoon dried cilantro
16. hot cooked couscous, for serving

Directions:
1. In a large stockpot, sauté garlic and onion for 2-3 minutes. Add ground turkey and cook. When the turkey is cooked about halfway, add the butternut squash and carrots and cook for about 7 minutes over medium heat, mixing and continuing to break up turkey.
2. Stir in all spices and cook, mixing, for 2 minutes.
3. Add tomatoes, raisins, water, and broth. Bring to a boil, cover, and reduce heat to low. Simmer approximately 20 minutes, until vegetables are softened.
4. Add zucchini and simmer another 5-10 minutes.
5. To serve, add ½ cup cooked couscous to each bowl and pour stew on top of couscous.

Enjoy your meal!