Turkey & Fall Vegetables In A Saffron-scented Broth With Couscous


  •   Generous pinch saffron threads
  • 1/4 teaspoon  ground turmeric
  •   3-inch long cinnamon stick
  • 1   fresh hot red chile (like a serrano), cored, seeded, and quartered
  • 3 cups  Turkey Stock
  • 1 medium  red onion, root end left intact, cut into wedges about 3/4 inch thick at the widest side
  • 2 medium  carrots, peeled and cut into 1-1/2 x3/4-inch sticks
  • 2 medium  parsnips, peeled and cut into 1-1/2 x3/4-inch sticks
  • 1 cup  peeled, diced butternut squash (1-inch dice)
  • 2 medium  zucchini, cut into 1-1/2x3/4-inch sticks
  • 8 ounces  plum tomatoes (about 2 large), peeled, seeded, and cut into 1-inch dice
  • 15 ounce  can chickpeas, rinsed and drained
  •   Kosher salt
  • 1-1/2 cups  diced cooked turkey (1/2-inch dice)
  • 1/4 cup  golden seedless raisins
  • 1/2 cup  lightly packed fresh cilantro leaves
  • 2 tablespoons  unsalted butter
  • 8 ounces  (1-1/4 cups) couscous
  •   Sambal oelek (Indonesian chile paste) or hot sauce


Moroccan Spices Warm Up Leftover Turkey In This Vegetable Braise. Couscous Is Traditionally Served With Harissa, A Chile Sauce. Instead, I Use The Indonesian Chile Paste Sambal Oelek, Which Is A Good Substitute And Available In Asian Markets, Or You Can S

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