Tip: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. 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 tsp. 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 tsp. salt and 1 Tbs. of the butter. Stir in the couscous, cover tightly, remove from the heat, and let sit for 5 minutes. Cut the remaining 1 Tbs. 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.
nutrition information (per serving):
sat fat g
Photo: Scott Phillips