Moroccan Turkey Tagine

---

Moroccan spices warm up leftover turkey in this vegetable stew.

---

Steps

---

Keep the vegetables chunky and about the same size so theyll be done at the same time.

---

In a dry , small dutch oven over medium heat , toast the saffron for 1 minute or until fragrant.

---

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.

---

Add the onion , carrots , parsnips , and squash.

---

Continue simmering , covered.

---

Add the zucchini and tomatoes , cover and simmer until all the vegetables are just tender , about another 5 minutes.

---

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.

---

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.

---

Stir in the couscous , cover tightly , remove from the heat and let sit for 5 minutes.

---

Cut the remaining 1 tbsp butter into .

---

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, harissa