A Moroccan-inspired Turkey Couscous and a Châteauneuf-du-Pape

After Thanksgiving, we had a good amount of turkey left and also some of the broth that was used for the gravy. So looking for a recipe to accommodate the leftovers, we were inspired by that Moroccan-inspired turkey soup that we found on the Web. For the soup, we made more broth using the turkey carcass and then added onions, carrots, parsnips, zuchini, squash, and tomatoes, spiced with saffron, turmeric, cinnamon, and chile. When the vegetables were almost cooked, we stirred in a small can of chickpeas and diced turkey meat. We served the soup with couscous, harissa, and fresh cilantro leaves.


Cooking the vegetables in the turkey broth


Our Turkey Couscous

With the Couscous, we drank a 2004 Châteauneuf-du-Pape Château de la Gardine. The Château de la Gardine estate is located close to the town of Chateauneuf-du-Pape. The vineyard is made of different south-facing and southeast-facing lots overlooking the Rhône Valley. Some are covered with the famous stone pebbles that help hold moisture in the soil, retain heat during the day and release it at night. Planted white grape varieties include Roussanne, Grenache blanc, Clairette, and Bourboulenc. Red varieties are 60% Grenache, 15% Syrah, 12% Mourvèdre, the rest divided between Picpoul, Terret Noir, Counoise, Muscardin, Vaccarèse, Picardan, and Cinsault. The grape varieties are vinified together and aged in oak barriques.

The wine held well against the soup. Showing a nose of ripe black fruit, it was smooth, rich, and spicy on the palate. Too bad we finished the whole bottle that night! Anyway, we didn't have enough turkey leftovers to make more soup.

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