Moroccan Turkey Tagine
Turkey, chickpeas and carrots come together in this tagine, fragrant with saffron and turmeric and simmered on the stove. Serve with harissa or sambal oelek.
55 min · Serves 4 · Medium
Ingredients
Method
Start cooking mode- Prep 15 min · Cook 40 min · 55 min total
- medium
- 1
Keep the vegetables chunky and about the same size so they’ll be done at the same time. In a dry, small Dutch oven over medium heat, toast the saffron for 1 minute or until fragrant.
- 2
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.
- 3
Add the onion, carrots, parsnips, and squash. Continue simmering, covered (10 minutes). Add the zucchini and tomatoes, cover and simmer until all the vegetables are just tender, about another 5 minutes (you may need to raise the heat to return the broth to a simmer).
- 4
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.
- 5
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.
- 6
Stir in the couscous, cover tightly, remove from the heat and let sit for 5 minutes. Cut the remaining 1 tbsp butter into small pieces and scatter them over the couscous. Cover and let sit for 3 minutes. Fluff with a fork.
- 7
To serve, mound a large spoonful of the couscous into a shallow soup bowl and ladle the turkey, vegetables and broth over it. Serve with the harissa or sambal oelek on the side.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
