Dice, chop and mince the vegetables.
Heat a large pot on medium-high heat with the olive oil.
Add the vegetables and sauté for 10 minutes.
Add the tarragon, turkey, salt, chili powder, pepper, cayenne, tomato powder, and curry powder. Mix every together, and cook for 2 minutes while stirring,
Add the coconut milk, canned tomatoes, and chicken broth. Stir until everything is combined and heat until it’s slowly boiling.
Measure in the couscous, and then lower the heat to medium-low and cover the pot for 25-30 minutes. The vegetables should be tender and the flavors should be deepened.
Serve with chopped green onions, chives, tomatoes, etc.