Moroccan Turkey Tagine

Ingredients

• saffron thread
• ground turmeric
• cinnamon stick
• red chili pepper
• turkey stock
• red onion
• carrots
• parsnips
• butternut squash
• zucchini
• tomatoes
• chickpeas
• kosher salt
• cooked turkey
• golden seedless raisins
• fresh cilantro leaves
• unsalted butter
• couscous

Preparation

1. 1keep the vegetables chunky and about the same size so theyll be done at the same time
2. 2in a dry , small dutch oven over medium heat , toast the saffron for 1 minute or until fragrant
3. 3stir in the turmeric , cinnamon stick , chile and stock
4. 4bring to a boil over high heat
5. 5reduce the heat , cover and simmer for 10 minutes
6. 6add the onion , carrots , parsnips , and squash
7. 7continue simmering , covered
8. 8add the zucchini and tomatoes , cover and simmer until all the vegetables are just tender , about another 5 minutes
9. 9when the vegetables are tender , stir in the chickpeas , 1 / 2 tsp salt , the turkey , raisins and cilantro
10. 10remove the pot from the heat and let sit covered until the couscous has been made
11. 11adjust the seasonings if needed
12. 12in a medium saucepan over high heat , bring 1 3 / 4 cups water to a boil , along with 1 tsp salt and 1 tbsp butter
13. 13stir in the couscous , cover tightly , remove from the heat and let sit for 5 minutes
14. 14cut the remaining 1 tbsp butter into small pieces and scatter them over the couscous
15. 15cover and let sit for 3 minutes
16. 16fluff with a fork
17. 17to serve , mound a large spoonful of the couscous into a shallow soup bowl and ladle the turkey , vegetables and broth over it
18. 18serve with the harissa or sambal oelek on the side