Couscous

Ingredients

• 1 chicken, 3 1/2 pounds, cut into serving pieces
• ¾ pound zucchini and/or yellow squash
• 2 white turnips, about 3/4 pound
• 3 carrots, about 3/4 pound
• 1 red or green sweet pepper, about 1/2 pound
• 1 large onion, about 3/4 pound
• 2 tablespoons corn oil or melted butter
• 9 cups water or chicken broth
• ½ cinnamon stick or 1/2 teaspoon ground
• ½ teaspoon ground cumin
• ¼ teaspoon ground turmeric
• ½ teaspoon stem saffron, optional
• 3 tablespoons honey, optional
• Salt to taste if desired
• Freshly ground pepper to taste
• ¼ cup raisins
• 1 cup drained canned chickpeas
• 2 ½ cups quick-cooking couscous grain
• 4 cups water
• 3 tablespoons butter at room temperature
• Harissa (see recipe), optional

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    1706 calories; 81 grams fat; 24 grams saturated fat; 0 grams trans fat; 30 grams monounsaturated fat; 18 grams polyunsaturated fat; 152 grams carbohydrates; 15 grams dietary fiber; 36 grams sugars; 91 grams protein; 320 milligrams cholesterol; 2913 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Prepare chicken and set aside.
2. Trim off ends of zucchini and/or squash and cut into quarters lengthwise. Cut pieces crosswise into 1 1/2-inch lengths. There should be 5 or 6 cups.
3. Peel turnips and cut into quarters. Cut quartered pieces crosswise into inch pieces. There should be 2 cups.
4. Trim and scrape carrots and cut into inch lengths. There should be 1 1/2 cups.
5. Cut pepper in half. Remove core, veins and seeds. Cut in 1 1/2-inch cubes.
6. Cut onion into quarters. Cut quarters crosswise into 1 1/2-inch cubes. There should be 3 cups.
7. Heat oil in kettle and add onion. Cook, stirring, about 5 minutes. Add chicken pieces and cook briefly until they lose raw look. Add 5 cups of water, cinnamon stick, cumin, turmeric, saffron, honey, salt and pepper. Bring to boil and cover. Cook 15 minutes.
8. Add zucchini, turnips, carrots, peppers, raisins and chickpeas and bring to boil. Cover and let cook 15 minutes.
9. Shortly before stew is ready, bring remaining water to boil in saucepan. Add grain and bring to boil. Let simmer 2 minutes and remove from the heat. Cover and let stand 10 to 15 minutes. Stir in butter and serve.
10. Spoon grain into 4 heated soup bowls. Make well in center. Spoon chicken, vegetables and as much liquid as desired into each bowl. Serve with harissa on side.

About 45 minutes