Turkey and Vegetables in a Saffron-Scented Broth with Couscous

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Name: Turkey and Vegetables in a Saffron-Scented Broth with Couscous
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 4
Cuisine: Moroccan
Ingredients: generous pinch of saffron threads; 1/4 tsp turmeric; 1 Cinnamon stick; 1 fresh chile seeded and quartered; 3 cups stock; 1 red onion, root end intact cut into wedges, 3/4 in thick; 2 med carrots cut into 1 1/2 x 3/4 inch sticks; 2 med parsnips cut into 1 1/2 x 3/4 in sticks; 1 cup diced butternut squash 1 inch dice; 2 med zucchini cut like carrots, parsnips; 8 oz Plum tomatoes 1 inch dice; 1 15 oz can chickpeas rinsed, drained; 1 1/2 cups cooked turkey 1/2 inch dice; 1/4 cup Golden raisins; 1/2 cup Fresh Cilantro coarsely chopped; 1 tbs Butter; 8 oz couscous 1 1/4 cups; sambal oelek or harissa

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INGREDIENTS

generous pinch of saffron threads
1/4 tsp turmeric
1 Cinnamon stick
1 fresh chile ; seeded and quartered
3 cups stock
1 red onion, root end intact ; cut into wedges, 3/4 in thick
2 med carrots ; cut into 1 1/2 x 3/4 inch sticks
2 med parsnips ; cut into 1 1/2 x 3/4 in sticks
1 cup diced butternut squash ; 1 inch dice
2 med zucchini ; cut like carrots, parsnips
8 oz Plum tomatoes ; 1 inch dice
1 15 oz can chickpeas ; rinsed, drained
1 1/2 cups cooked turkey ; 1/2 inch dice
1/4 cup Golden raisins
1/2 cup Fresh Cilantro ; coarsely chopped
1 tbs Butter
8 oz couscous ; 1 1/4 cups
sambal oelek or harissa

Servings

INSTRUCTIONS

1. Toast saffron over med heat in dry Dutch oven, 1 min. Stir in the turmeric, cinnamon stick, chile and stock; bring to boil. Reduce heat, cover and simmer for 10 min.

2. Add onion, carrots, parsnips, and squash; continue simmering, covered for 10 minutes. Add zucchini and tomatoes, cover, and simmer until all veggies are just tender, about 5 min.

3. Stir in chickpeas, 1/2 tsp salt, the turkey, raisins, and cilantro. Remove pot from heat and let it sit covered. Adjust seasonings if needed.

4. Meanwhile, make couscous.

NOTES

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Turkey and Vegetables in a Saffron-Scented Broth with Couscous

generous pinch of saffron threads
1/4 tsp turmeric
1 Cinnamon stick
1 fresh chile seeded and quartered
3 cups stock
1 red onion, root end intact cut into wedges, 3/4 in thick
2 med carrots cut into 1 1/2 x 3/4 inch sticks
2 med parsnips cut into 1 1/2 x 3/4 in sticks
1 cup diced butternut squash 1 inch dice
2 med zucchini cut like carrots, parsnips
8 oz Plum tomatoes 1 inch dice
1 15 oz can chickpeas rinsed, drained
1 1/2 cups cooked turkey 1/2 inch dice
1/4 cup Golden raisins
1/2 cup Fresh Cilantro coarsely chopped
1 tbs Butter
8 oz couscous 1 1/4 cups
 sambal oelek or harissa

1. Toast saffron over med heat in dry Dutch oven, 1 min. Stir in the turmeric, cinnamon stick, chile and stock; bring to boil. Reduce heat, cover and simmer for 10 min.

2. Add onion, carrots, parsnips, and squash; continue simmering, covered for 10 minutes. Add zucchini and tomatoes, cover, and simmer until all veggies are just tender, about 5 min.

3. Stir in chickpeas, 1/2 tsp salt, the turkey, raisins, and cilantro. Remove pot from heat and let it sit covered. Adjust seasonings if needed.

4. Meanwhile, make couscous.

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Nutrition

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Serving Size: 1 Serving (765g)
Recipe Makes: 4 Servings

Calories: 921
Calories from Fat: 481 (52%)

Amt Per Serving		% DV

	Total Fat 53.4g	71 %
	Saturated Fat 31.1g	156 %
	Monounsaturated Fat 14.6g
	Polyunsanturated Fat 3.5g
Cholesterol 186.9mg		57 %
Sodium 941.5mg		32 %
Potassium 1341.9mg		35 %
Total Carbohydrate 73.9g		22 %
	Dietary Fiber 6.4g	26 %
	Sugars, other 67.5g
Protein 37.6g		54 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 921

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