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Moroccan Couscous




Source of Recipe


arabicnews.com






Recipe Introduction


This is not for the faint of hear, just for those seeking the pleasures of life. Spicy and hot, and you will cook it over and over.





List of Ingredients



• 3 1/2 lbs chicken, cut into 6 pieces
  
• 3 1/2 T butter
  
• 1/4 cup vegetable oil
  
• 1 large onion, cut into wedges
  
• 1/2 lb plum tomatoes, quartered
  
• 1 cup fresh parsley, chopped
  
• 1 1/2 tsp ground ginger
  
• 1 1/2 tsp ground black pepper
  
• 1 tsp ground turmeric
  
• 1 whole jalapeno chili
  
• 1/2 cinnamon stick
  
• 1/4 tsp cayenne pepper
  
• 1/8 tsp saffron threads, crushed
  
• 5 small turnips, peeled and quartered
  
• 4 large carrots, peeled, quartered lengthwise and crosswise
  
• 1 large acorn squash, peeled, seeded, cut into 2" pieces
  
• 3 small zucchini, quartered lengthwise then crosswise
  
• 16 oz canned garbanzo beans
  
• 2 1/4 cups water
  
• 1 1/2 tsp salt
  
• 3 cups couscous, about 18 oz
  
• 4 cups chicken broth, canned
  






Instructions



1. Combine chicken and broth in a large Dutch oven. Simmer until chicken is cooked through, turning occasionally, about 20 minutes. Using tongs remove chicken from cooking liquid; reserve cooking liquid. Skin and bone chicken; cut into bite size pieces.
   
2. Melt 2 T of butter with the oil in large heavy Dutch oven over medium-high heat. Add onion, saute until tender, about 10 minutes.
   
3. Add tomatoes and next 8 ingredients and stir 30 seconds. Mix in reserved cooking liquid, turnips, carrots, squash, zucchini and garbanzo beans with liquid. Cover and simmer until the vegetables are almost tender about 15 minutes.
   
4. Uncover and cook until vegetables are tender, about 5 minutes. Add chicken pieces to sauce and cook until heated through, about 3 minutes. Discard jalapeno.
   
5. Meanwhile bring 2 1/4 cups water and 1 1/2 T butter and salt to a boil. Stir in couscous. Remove from heat, cover and let stand 10 minutes; fluff with fork.
   
6. Arrange couscous in center of serving platter. Drizzle couscous with 3/4 cup sauce. Spoon chicken and vegetables atop couscous. Serve, passing remaining sauce separately.
   






Final Comments


Serves 6.