INGREDIENTS
1 Yellow Onion
1 Carrot 1 Zucchini, Quartered
16 Ounces JENNIE-O® Lean Ground Turkey Pack
¼ Berbere Spice Blend
14.5 Cans Whole Peeled Tomatoes
3 Ounces Couscous
¼ Tablespoon Fresh Mint
1 Ounces Sour Cream
2 Tablespoons Garlic
4 Tablespoons Olive Oil
Kosher Salt + Ground Pepper to taste
2 Tablespoons Sugar

DIRECTIONS:
In Dutch oven over medium-high heat, heat 1 tablespoon oil. Add zucchini. Cook 3 to 5 minutes, stirring occasionally, or until lightly browned. Remove zucchini from Dutch oven to a plate. Reserve.

In same Dutch oven, add 1 tablespoon oil, onions and carrots. Season with salt and pepper. Cook 5 to 7 minutes, or until onions are translucent. Add turkey. Season with salt and pepper. Cook 5 to 7 minutes, crumbling turkey with back of spoon, until turkey is cooked through.

Stir in garlic and berbere spice blend. Cook for 1 minute, or until fragrant. Add 3 cups of water. Bring to a simmer, scraping up bits from bottom of Dutch oven.
Add tomatoes, crushing tomatoes with back of spoon. Cover. Bring to boil. Stir in couscous. Reduce heat to simmer. Cook for 12 to 15 minutes, partially covered and stirring occasionally, until couscous is tender and broth is slightly thickened. Remove from heat. Season with ½ teaspoon sugar, salt and a few grinds of pepper. Stir in reserved zucchini.
In small bowl, stir together sour cream, 1½ tablespoons water, and 1 tablespoon oil. Season to taste with salt and pepper. Serve stew topped with sour cream mixture and mint.