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

Nutrition per serving    (USDA % daily values)
CAL
2695
FAT
373%
CHOL
466%
SOD
85%

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Ingredients for 4 servings

1-1/2 cups diced cooked turkey (1/2-inch dice)

3-inch long cinnamon stick

Sambal oelek (Indonesian chile paste) or hot sauce

1 cup peeled, diced butternut squash (1-inch dice)

1/4 tsp. ground turmeric

15-oz. can chickpeas, rinsed and drained

2 medium zucchini, cut into 1-1/2x3/4-inch sticks

Generous pinch saffron threads

1 fresh hot red chile (like a serrano), cored, seeded, and quartered

Kosher salt

8 oz. (1-1/4 cups) couscous

1/2 cup lightly packed fresh cilantro leaves

8 oz. plum tomatoes (about 2 large), peeled, seeded, and cut into 1-inch dice

2 Tbs. unsalted butter

2 medium carrots, peeled and cut into 1-1/2 x3/4-inch sticks

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 parsnips, peeled and cut into 1-1/2 x3/4-inch sticks

1/4 cup golden seedless raisins

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