Moroccan Burritos with Tahini Herb Sauce

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For the Sauce:

1/2 cup fresh parsley

1/3 cup fresh lemon juice

1/4 cup tahini (sesame paste, available in the international foods aisle)

2 teaspoons honey

1 clove garlic, smashed

Kosher salt and freshly ground pepper

For the Burritos:

4 10-inch flour tortillas

2 cups cooked rice or couscous, heated

1 1/3 cups shredded pepper or monterey jack cheese

3 cups leftover Moroccan Turkey Stew, heated

Slow-Cooker Moroccan Turkey Stew

1 teaspoon ground allspice

Kosher salt

4 skinless, bone-in turkey thighs (about 4 pounds)

1/2 medium butternut squash, cut into 2-inch chunks

2 15 .5-ounce cans chickpeas, drained and rinsed

1 28 -ounce can whole peeled tomatoes with juices, broken up

1 cup dried apricots

1/2 cup golden raisins

8 medium carrots, cut into 11/2-inch pieces

3 medium red onions, halved and cut into wedges

2 whole dried red chiles

1/2 lemon

2 cups fresh cilantro, including leaves and some stems

1 cup fresh parsley

1 clove garlic, smashed

1/2 teaspoon ground cumin

1/2 cup extra-virgin olive oil