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

Moroccan spices warm up leftover turkey in this vegetable braise. Couscous is traditionally served with harissa, a chile sauce. Instead, I use the Indonesian chile paste sambal oelek, which is a good substitute and available in Asian markets, or you can substitute a few shakes of a hot sauce such as Tabasco. This recipe is easily doubled.

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

by 1  person

add your rating
add a comment
Servings: 4
Related Categories: Dinner, Thanksgiving, Turkey, Vegetables
Recent Activity:
    Generous pinch saffron threads
  • 1/4  teaspoon 
    ground turmeric
    3-inch long cinnamon stick
  • 1   
    fresh hot red chile (like a serrano), cored, seeded, and quartered
  • 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 carrots, peeled and cut into 1-1/2 x3/4-inch sticks
  • 2   
    medium parsnips, peeled and cut into 1-1/2 x3/4-inch sticks
  • 1   cup 
    peeled, diced butternut squash (1-inch dice)
  • 2   
    medium zucchini, cut into 1-1/2x3/4-inch sticks
  • 8   ounces 
    plum tomatoes (about 2 large), peeled, seeded, and cut into 1-inch dice
  • 15   ounces 
    can chickpeas, rinsed and drained
    Kosher salt
  • 1 1/2  cups 
    diced cooked turkey (1/2-inch dice)
  • 1/4  cup 
    golden seedless raisins
  • 1/2  cup 
    lightly packed fresh cilantro leaves
  • 2   tablespoons 
    unsalted butter
  • 8   ounces 
    couscous (1-1/4 cups)
    Sambal oelek (Indonesian chile paste) or hot sauce
Turkey Stock
  • 1 1/2 - 2   pounds 
    turkey parts, such as backs, wings, or legs
  • 1   
    large onion (about 12 ounces), coarsely chopped
  • 4   
    large stalks celery (about 9 ounces), coarsely chopped
  • 2   
    small carrots (about 4 ounces), coarsely chopped
  • 2   cups 
    dry white wine
  • 6   cups 
    low-salt chicken broth
    Half a small bunch fresh flat-leaf parsley (about 1 ounce)
    Half a small bunch fresh sage (about 1/2 ounce)
    Half a small bunch fresh thyme (about 1/3 ounce)
  • 3   
    bay leaves
  • 1   tablespoon 
    whole black peppercorns
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, for 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). When the vegetables are tender, stir in the chickpeas, 1/2 teaspoon salt, the turkey, raisins, and cilantro. Remove the pot from the heat and let sit covered until the last ingredients you added have been heated through, about 5 minutes. Adjust the seasonings if needed.
Meanwhile, make the couscous. In a medium saucepan over high heat, bring 1-3/4 cups water to a boil, along with 1 teaspoon salt and 1 tablespoon of the butter. Stir in the couscous, cover tightly, remove from the heat, and let sit for 5 minutes. Cut the remaining 1 tablespoon butter into small pieces and scatter them over the couscous. Cover and let sit for 3 minutes. Fluff with a fork.
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 sambal oelek on the side.

Keep the vegetables chunky and about the same size so they'll be done at the same time.
Turkey Stock:

Position a rack in the center of the oven and heat the oven to 350 degrees F. Put the turkey parts in a small roasting pan (approximately 9x13 inches) along with the onion, celery, and carrots and roast until the meat is well browned, 1 to 1-1/4 hours. Transfer the turkey parts and vegetables to a 4-quarts saucepan.
Add the wine to the roasting pan and scrape any browned bits with a wooden spoon to release them into the wine. Pour the wine into the saucepan and add the chicken broth, herbs, bay leaves, and peppercorns. Bring to a boil over medium-high heat, reduce the heat to medium low or low, and simmer gently until the meat is falling off the bone, 30 to 40 minutes, skimming occasionally to remove the fat and foam that rise to the top. Strain the broth through a fine sieve, cover, and refrigerate until ready to use. Remove any solidified fat before using.
Make Ahead:

The turkey broth can be made up to 4 days ahead and refrigerated or up to 2 months ahead and frozen.
Add Your Review
Pass the Peas! 13 Recipes that Celebrate a Favorite Spring Vegetable
... panzanella salad, but features spring vegetables alongside cheery cherry tomatoes. It's an easy option for a.... Sriracha Snap Peas Like your vegetables with a kick? Try this pumped-up side from Oh My Veggies featuring... green vegetable with fragrant fennel. Top it all off with a fried egg for a complete meal that... read more...
Healthy Soba Noodles with Tofu and Vegetables
... and protein than plain rice. I started by prepping my vegetables. I decided to add a crunchy texture... to the dish with shredded carrots and snow peas. I added about a tablespoon of vegetable oil to a skillet over... it for a couple minutes before adding my vegetables to back to the pan. I stirred the mixture together... read more...
Great Winter Sides with Root Vegetables: Easy Does It
... attractions. Try the Herbed Root Vegetable Cobbler that's shown above, a savory One Dish Wonder with fluffy... biscuits on top of a melange of roasted vegetables, or a showstopping Braised Celery Root with Chickpeas... makes such a party-pleasing side. Here's what you need to know about root vegetables: 1. Store root... read more...
how tos

shop our favorite products