Hearty Peanut Sweet Potato Stew: A Flavorful Delight

Ingredients

• A couple of dollops of olive oil
• Around a pound of ground turkey
• Chopped onion, about half
• Minced garlic cloves, four
• Fresh ginger root, finely minced, two spoonfuls
• A hint of red pepper flakes, not too much
• Sweet potatoes, diced into half-inch pieces, a couple
• Approximately six cups of water to cover
• Two and a quarter cups of water
• A box of couscous, ten ounces
• Peanut butter, half a cup
• Swiss chard, chopped into three-inch pieces, two cups
• Season with salt and pepper according to taste

Step 1

Begin by heating up a generous amount of olive oil in a large soup pot. As it sizzles and warms up, toss in the turkey, onion, and garlic, stirring them around until the turkey transforms into flavorful crumbles and turns a beautiful brown hue.

Step 2

Sprinkle in ginger and red pepper flakes to add a kick of spice to the turkey mixture.

Step 3

Add in the sweet potatoes, filling the pot with water, and let it all simmer gently until the sweet potatoes become tender and infused with the savory flavors, which should take around 10 minutes.

Step 4

Meanwhile, in a separate saucepan, bring water to a boil and let the couscous soak up the steamy liquid, creating fluffy grains that are ready to complement the stew.

Step 5

In a bowl, blend the creamy peanut butter with a cup of the fragrant liquid from the sweet potato stew until you have a smooth, luscious mixture. Pour it back into the pot to add a rich and nutty depth to the stew.

Step 6

Toss in the vibrant Swiss chard, allowing it to wilt and mingle with the rest of the ingredients, enhancing the overall texture and taste of the dish. Keep stirring as it simmers for about 5 minutes, ensuring everything is cooked to perfection before seasoning with a pinch of salt and a generous sprinkle of freshly ground black pepper.

Step 7

When ready, serve the stew generously ladled over the fluffy couscous, creating a wholesome and satisfying dish that is bursting with flavors and textures.