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Turkey and Vegetable Moroccan Stew
6-8 servings
INGREDIENTS
2 teaspoons extra-virgin olive oil
1 cup chopped onion
1 cup cleaned and trimmed leek, cut into 1/2-inch slices
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/8 teaspoon ground ginger
1/8 teaspoon ground cinnamon
1/8 teaspoon ground red pepper
1 clove garlic, minced
1 cayenne pepper, diced
4 2/3 cups vegetable stock
2 cups peeled butternut squash, cut into 1-inch cubes
1 cup carrot, cut into long strips
3/4 cup Yukon gold potato, peeled and cut into 1-inch cubes
1-2 rutabaga or turnip, peeled and each cut into 8 wedges
3-4 baby bella mushrooms
1 1/2 teaspoons tomato paste
3/4 teaspoon salt
1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained
2 cups of leftover turkey
1 1/2 teaspoons honey
1 1/3 cups uncooked couscous
Greek Yogurt and lemon wedges for garnishDIRECTIONS
Heat oil in a large saucepan over medium-high heat. Add onion and leek; sauté 5 minutes. Add coriander and next 6 ingredients (through cayenne pepper); cook 1 minute, stirring constantly. Add 3 cups vegetable stock and the next 9 ingredients (through turkey); bring to a boil. Cover, reduce heat, and simmer 30 minutes. Stir in honey.
Remove 2/3 cup hot cooking liquid from squash mixture. Place cooking liquid and remaining 2/3 cup stock in a medium bowl. Stir in couscous. Cover and let stand 5 minutes. Fluff with a fork. Place a generous spoonful of couscous in each bowl then ladle the soup over the couscous and top withe Greek Yogurt and lemon wedges.
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Labels: Recipes, Thanksgiving Recipe
