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Turkey Pistou Stew with Israeli Couscous

Turkey Pistou Stew with Pearl Couscous

This Turkey Pistou Stew is loaded with fresh veggies, chunks of turkey, and tender couscous topped with a drizzle of vibrant basil pistou and fresh celery leaves.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Servings: 8
Course: Main Course
Ingredients Equipment Method Notes

Ingredients
  

Basil Pistou
  • 100g (3.5oz) fresh basil leaves
  • 2 cloves garlic peeled
  • 1 tsp salt
  • 2 tbsp lemon juice
  • ½ cup olive oil
Turkey Pistou Stew
  • 2 tbsp olive oil
  • 1 yellow onion diced
  • 3 small carrots peeled and chopped
  • 3 stalks celery leaves removed and reserved, chopped
  • 1 tsp dried thyme
  • ½ cup white wine
  • 1 large yellow-fleshed potato diced
  • ½ rutabaga peeled and diced
  • 8 cups chicken or turkey stock store bought or homemade
  • 2 bay leaves
  • 2 cups cooked turkey**
  • 1 cup frozen peas
  • ½ cup pearl couscous uncooked

Equipment

  • 1 a large heavy bottom pot
  • 1 Food Processor

Method
 

For the Pistou
  1. Bring a small saucepan of water to a boil. Take it off of the heat and add the basil. Quickly transfer the basil to an ice bath.
    100g (3.5oz) fresh basil leaves
  2. Pour the basil into a fine mesh strainer lined with cheesecloth and gently squeeze out the excess moisture. Place the basil in a food processor *** and add the garlic and salt. Turn the food processor to low and stream in the olive oil and lemon juice. Pour the pistou into a bowl and chill until ready to serve.
    2 cloves garlic, 1 tsp salt, 2 tbsp lemon juice, ½ cup olive oil
For the Stew
  1. Pour the olive oil into a large heavy bottom pot over medium heat. Once the oil is shimmering add the onions, celery, carrots, and a generous pinch of salt. Sauté until the onions are translucent, about 5 minutes. Add the thyme to the vegetables and sauté for a minute more.
    2 tbsp olive oil, 1 yellow onion, 3 small carrots, 3 stalks celery, 1 tsp dried thyme
  2. Stir in the white wine and add the potatoes and rutabaga. Pour in the stock and bring the mixture up to a boil. Add the bay leaves and simmer for 1 hour.
    ½ cup white wine, 1 large yellow-fleshed potato, ½ rutabaga, 8 cups chicken or turkey stock, 2 bay leaves
  3. Once the hour is up, add the turkey meat and peas. Simmer for another 15 minutes.
    2 cups cooked turkey**, 1 cup frozen peas
  4. While the stew is on its final simmer, bring a large pot of water to a boil. Salt the water and add the couscous. Cook until barely al dente. Drain the couscous and add it to the stew
    ½ cup pearl couscous
  5. Take the stew off of the heat and remove the bay leaves. Ladle the stew into bowls and top with a drizzle of pistou and the reserved celery leaves.
    3 stalks celery

Notes

** You can make this soup with uncooked chicken or turkey parts. Just sear them in the bottom before sautéeing the onions and return them to the pot when you add the stock. Simmer until the poultry registers an internal temperature of 165°F on an instant-read thermometer. Shred the meat and return it to the pot in the last 15 minutes of the cook time. 
*** You can also use a blender or mortar and pestle to make the pistou.