Moroccan Turkey Tagine

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• generous pinch saffron thread
• 1/4 teaspoon ground turmeric
• 1 cinnamon stick (3 inch long)
• 1 fresh hot red chili pepper, cored seeded quartered
• 3 cups turkey stock
• 1 medium red onion, cut into wedges about 3/4 inch thick
• 2 medium carrots, peeled cut into sticks
• 2 medium parsnips, peeled cut into sticks
• 1 cup butternut squash, peeled diced (1 â­inch dice)
• 2 medium zucchini, cut into sticks
• 2 large tomatoes, peeled seeded diced
• 1 (15 ounce) can chickpeas, rinsed drained
• kosher salt, to taste
• 1 1/2 cups cooked turkey, diced
• 1/4 cup golden seedless raisins
• 1/2 cup lightly packed fresh cilantro leaves
• 2 tablespoons unsalted butter
• 1 1/4 cups couscous
• harissa (optional) or sambal oelek (optional) or tabasco sauce (optional)

Recipe

• 1 keep the vegetables chunky and about the same size so they’ll be done at the same time.
• 2 in a dry, small dutch oven over medium heat, toast the saffron for 1 minute or until fragrant.
• 3 stir in the turmeric, cinnamon stick, chile and stock. bring to a boil over high heat. reduce the heat, cover and simmer for 10 minutes.
• 4 add the onion, carrots, parsnips, and squash. continue simmering, covered (10 minutes). add the zucchini and tomatoes, cover and simmer until all the vegetables are just tender, about another 5 minutes (you may need to raise the heat to return the broth to a simmer).
• 5 when the vegetables are tender, stir in the chickpeas, 1/2 tsp salt, the turkey, raisins and cilantro. remove the pot from the heat and let sit covered until the couscous has been made. adjust the seasonings if needed.
• 6 in a medium saucepan over high heat, bring 1 ­3/4 cups water to a boil, along with 1 tsp salt and 1 tbsp butter.
• 7 stir in the couscous, cover tightly, remove from the heat and let sit for 5 minutes.
• 8 cut the remaining 1 tbsp butter into small pieces and scatter them over the couscous. cover and let sit for 3 minutes. fluff with a fork.
• 9 to serve, mound a large spoonful of the couscous into a shallow soup bowl and ladle the turkey, vegetables and broth over it. serve with the harissa or sambal oelek on the side.