Moroccan Turkey with Cranberry Couscous

  • Momily Posted: 11/29/09
    Worthy of a Special Occasion

    I only made the couscous, but it was full of interesting flavors that worked together.

  • GoBears Posted: 02/20/09
    Worthy of a Special Occasion

    Wow! Didn't taste anything like the usual Thanksgiving turkey! I cooked the turkey in the crock pot. Very moist, tons of flavor. The couscous was also awesome.

  • petunialove Posted: 07/20/09
    Worthy of a Special Occasion

    Great, company-appropriate meal! Only changes were that I omitted the basil, and after adding the spice rub to the meat I replaced the skin to baste the turkey during roasting. Just removed it before serving. The couscous was fabulous!!! Several steps involved, but my 10-year-old made most of it on his own, so it wasn't complicated. Do not leave out the lemon or the rind! (and I almost never have lemon outside dessert or seafood dishes!) I served it with steamed baby green beans. I will definitely prepare this again. I'm writing this in mid-july, and it didn't seem at all strange to have a lovely turkey dinner prepared this way. Even if cinnamon on your turkey is a bit of a stretch, make the couscous. It is completely amazing.

  • Mlouise2011 Posted: 08/09/11
    Worthy of a Special Occasion

    I'm only rating the couscous, for I made it last night with the "Sauteed Sole with Brown Butter and Capers" recipe. The couscous was terrific. I didn't have a need for 10 servings of couscous, so I reduced the recipe in half, which was more than sufficient for my family.

  • Lindsayy11 Posted: 10/05/11
    Worthy of a Special Occasion

    Positively delicious. I actually made this with chicken breasts since that's what I had in the house, and it worked great. Otherwise I followed the recipe to the letter and was thrilled with the result! So many excellent flavors working together, and though there were a lot of steps, it was a fairly simple recipe.

  • keswvi Posted: 10/03/12
    Worthy of a Special Occasion

    Used rotisserie chicken pieces and sauteed boneless ch breast all mixed in; used a little parsley for color instead of the cilantro; a great potluck dish


More From Cooking Light