Couscous with Turkey and Spices

In a large bowl, combine the turkey pieces with ras el hanout, turmeric, ground ginger, cinnamon, a generous pinch of salt and pepper, half of the grated onion, and 3 tablespoons of olive oil. Mix thoroughly, ensuring every piece of turkey is well coated with the spice mixture. Cover and allow to marinate in the refrigerator for at least 30 minutes, or ideally overnight for deeper flavor penetration.

Heat olive oil in the bottom pot of a couscoussier or a large heavy-bottomed pot over medium-high heat. Add the marinated turkey pieces skin-side down and sear until golden brown, about 4-5 minutes per side. Remove the turkey and set aside. In the same pot, add the remaining grated onion and cook until softened. Add the bloomed saffron water, 1.5 liters of warm water or chicken stock, the preserved lemon rind quarters, chickpeas, and the browned turkey. Bring to a boil, then reduce to a gentle simmer, cover, and cook for 30 minutes.

While the turkey simmers, place the couscous in a large shallow bowl. Sprinkle with 1 cup of cold salted water and toss well with your hands to moisten all the grains. Allow the couscous to rest for 10 minutes, then rake through it with your fingers to break up any clumps. Line the top of the couscoussier steamer basket with a damp muslin cloth, add the couscous, and steam over the simmering broth for 15 minutes. Transfer the steamed couscous back to the bowl, sprinkle with another cup of salted water, and work in 2 tablespoons of butter with your hands, breaking up all lumps.

After the turkey has cooked for 30 minutes, add the carrots and turnips cut into large chunks to the broth. Continue simmering for 15 minutes. Then add the zucchini cut into thick rounds and the golden raisins that have been plumped in warm orange blossom water. Taste the broth and adjust salt, pepper, and spices as needed. Continue cooking for another 15 minutes until all vegetables are tender but not falling apart.

Return the couscous to the steamer basket and steam for a second 15 minutes. Transfer back to the bowl, work in another 2 tablespoons of butter and a ladle of the hot broth, and rake through to separate all grains. Allow to rest for 5 minutes, then return to the steamer for a final 10-minute steaming. The finished couscous should be perfectly light, fluffy, and fully separated with each grain distinct.

Mound the finished couscous in a large, deep serving platter, creating a well in the center. Arrange the turkey pieces in the center, then carefully place the cooked vegetables around and on top of the turkey. Spoon over several generous ladles of the fragrant broth to moisten the couscous. Scatter the plumped golden raisins over the top and garnish with toasted almonds and fresh flat-leaf parsley or cilantro. Serve the remaining broth in a separate bowl alongside so guests can add more as desired.

Instead of: Turkey pieces

Use: Bone-in chicken pieces (thighs and drumsticks) work beautifully and reduce total cooking time by about 20 minutes. Lamb shoulder cut into large chunks is another traditional and very flavorful alternative.

Instead of: Preserved lemon

Use: A combination of fresh lemon zest and a small amount of lemon juice can approximate the citrus note, though the unique fermented complexity of preserved lemon cannot be fully replicated. You can make quick preserved lemons by salting lemon quarters and letting them rest for a few hours.

Instead of: Ras el Hanout

Use: A blend of equal parts cumin, coriander, cinnamon, turmeric, and paprika with a pinch each of cardamom, ginger, and black pepper creates a reasonable approximation of ras el hanout's warming complexity.

Instead of: Couscoussier

Use: A large pot fitted with a steamer basket lined with cheesecloth or a fine mesh sieve works effectively. Seal any gaps between the pot and steamer with a damp kitchen towel twisted into a rope to ensure all steam passes through the couscous.

Instead of: Golden raisins

Use: Dried apricots cut into small pieces, dried cranberries, or regular dark raisins can all provide the sweet contrasting element. Medjool dates cut into pieces are an excellent and authentically Moroccan alternative.