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

More from this source
Fine Cooking
Nutrition per serving    (USDA % daily values)


Add a comment

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

You might also like

Herbed Turkey Meatballs With A Cranberry Barbec...
Spoon Fork Bacon
Chicken Or Turkey Parm Meatballs With Caesar Slaw
Rachael Ray
Curried Coconut Turkey Chowder With Corn And Bu...
Turkey And Spinach Quesadillas With Cranberry S...
Pamela Salzman
Turkey Mushroom Meatballs Recipe
Simply Recipes
Mushroom-Barley Soup With Kale
Pamela Salzman
Minestrone Soup With Turkey Sausage And Fennel
Feed Me Phoebe
Turkey Tacos With Cranberry Salsa
Simply Recipes
Autumn Penne Pasta With Sauteed Brussels Sprout...
Skinny Taste
Brined Turkey With Fall Vegetables