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Turkey, Poblano and Couscous Soup

Turkey, Poblano and Couscous Soup
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Prep Time: 20 min Serves: 4
Cooking Time: 25 min Yield: 8 cups
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4-star rating based on 1 review

A highlight is the three types of peppers used in this recipe -- poblano, red bell and serrano.



1. Heat the oil in a stockpot over medium. Add the turkey, onion, poblanos, bell pepper, serrano pepper, vinegar, coriander, and 1⁄4 teaspoon of the salt, cover, and cook, stirring occasionally, until the peppers are just tender, about 15 minutes.
2. Stir the broth, evaporated milk, uncooked couscous, and remaining 1 1/4 teaspoons salt into the pepper mixture, increase heat to high, and bring just to a boil. Reduce heat to low and simmer until couscous is fully cooked, about 5 minutes. Adjust seasoning. Stir in the cilantro.
3. Ladle the soup into individual bowls, sprinkle with additional fresh cilantro leaves to garnish (if desired), and serve.



  • Cecile
    Would make again

    My second exploration of this list of the 12 slimming soup. Better than the caramelized onion and chicken soup recipe. It needs another flavor, but I'm not sure what it is. Let me know if you figure it out.

    Jan 10, 2016 at 6:23 PM

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