Couscous

Name: Couscous
Yield: 4 servings
Cuisine: Mediterranean, Middle Eastern, Moroccan
Ingredients: 1 chicken, 3 ½ pounds, cut into serving pieces; ¾ pound zucchini and/or yellow squash; 2 white turnips, about ¾ pound; 3 carrots, about ¾ pound; 1 red or green sweet pepper, about ½ pound; 1 large onion, about ¾ pound; 2 tablespoons corn oil or melted butter; 9 cups water or chicken broth; ½ cinnamon stick or ½ 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

By Pierre Franey

Updated October 1, 2015

Total Time: About 45 minutes
Rating: 4(20)
Comments: Read comments

Featured in: 60-MINUTE GOURMET

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Ingredients

Yield:4 servings

1 chicken, 3 ½ pounds, cut into serving pieces
¾ pound zucchini and/or yellow squash
2 white turnips, about ¾ pound
3 carrots, about ¾ pound
1 red or green sweet pepper, about ½ pound
1 large onion, about ¾ pound
2 tablespoons corn oil or melted butter
9 cups water or chicken broth
½ cinnamon stick or ½ 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

Ingredient Substitution Guide

Preparation

Step 1
Prepare chicken and set aside.
Step 2
Trim off ends of zucchini and/or squash and cut into quarters lengthwise. Cut pieces crosswise into 1 ½-inch lengths. There should be 5 or 6 cups.
Step 3
Peel turnips and cut into quarters. Cut quartered pieces crosswise into inch pieces. There should be 2 cups.
Step 4
Trim and scrape carrots and cut into inch lengths. There should be 1 ½ cups.
Step 5
Cut pepper in half. Remove core, veins and seeds. Cut in 1 ½-inch cubes.
Step 6
Cut onion into quarters. Cut quarters crosswise into 1 ½-inch cubes. There should be 3 cups.
Step 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.
Step 8
Add zucchini, turnips, carrots, peppers, raisins and chickpeas and bring to boil. Cover and let cook 15 minutes.
Step 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.
Step 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.