Turkey & Fall Vegetables in a Saffron-Scented Broth with Couscous

Ingredients

• 1 medium red onion, root end left intact, cut into wedges about ¾ inch thick at the widest side
• ¼ cup golden seedless raisins
• 15-oz. can chickpeas, rinsed and drained
• 8 oz. plum tomatoes (about 2 large), peeled, seeded, and cut into 1-inch dice
• 1 fresh hot red chile (like a serrano), cored, seeded, and quartered
• 2 medium carrots, peeled and cut into 1-½ x¾-inch sticks
• Generous pinch saffron threads
• + 12 more ingredients
• • 2 medium parsnips, peeled and cut into 1-½ x¾-inch sticks
  • 1-½ cups diced cooked turkey (½-inch dice)
  • ¼ tsp. ground turmeric
  • 8 oz. (1-¼ cups) couscous
  • 2 medium zucchini, cut into 1-½x¾-inch sticks
  • 1 cup peeled, diced butternut squash (1-inch dice)
  • Sambal oelek (Indonesian chile paste) or hot sauce
  • Kosher salt
  • ½ cup lightly packed fresh cilantro leaves
  • 2 Tbs. unsalted butter
  • 3-inch long cinnamon stick
  • 3 cups Turkey Stock

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 simmerin...

View full recipe at Fine Cooking