Moroccan Chili

A few years ago, we lived in St. George for a couple of months. I loved it there and would go back in a heartbeat. It wasn't a great time for our family, but I had a lot of self discovery while we lived there, so for me it was a very positive experience. It is also the only place we have ever had cable. I discovered and quickly became addicted to the Food Network. This was the first "difficult recipe" I ever tried and from this I learned that I can cook anything! Honestly...it isn't difficult at all. This is one of our very favorites! My husband got home from work last night and knew what I was making just from the smell. It is so fragrant and so flavorful!

Moroccan Chili

adapted from rachael ray

2 lbs ground turkey

salt and pepper

2 tbsp chili powder

1/2 tbsp cumin

1 tbsp coriander

1/4 tsp cinnamon

1/2 tsp paprika

1 bay leaf

1 large onion, chopped

1 green bell pepper, chopped

2 garlic cloves, minced

1 lemon

2 tbsp worcestershire sauce

1 (140z) can tomato sauce

2 tbsp butter

1 1/2 cups chicken stock

handful golden raisins

handful dried apricots, chopped

1 1/2 cups couscous

handful fresh parsley, chopped

handful fresh mint, chopped

Heat skillet and add meat and brown. Season with salt and pepper, chili powder, cumin, coriander, cinnamon, and paprika. Add bay leaf, onion, pepper and garlic to pan. Cook until onions are soft, about 8 minutes. Add lemon zest, juice, worcestershire sauce and tomato sauce. Stir and reduce heat to simmer.

Bring butter, stock, apricots and raisins to boil. Add couscous; stir, then turn off heat and cover with lid. Let stand 5 minutes. Add herbs and toss with fork.

Pile chili in bowls and top with couscous.

Serves 4