Couscous soup with seven vegetables-martha stewart living

Yield: 6 Servings

Measure Ingredient
1 tablespoon Unsalted butter
2 pounds Split chicken breasts, with skin and bones
1 pounds Chicken wings
2 \N Spanish onions, coarsely chopped
1 large Carrot, coarsely chopped
\N \N Small pinch of saffron, finely crushed
½ teaspoon Turmeric
½ cup Canned crushed tomatoes
2 smalls Cinnamon sticks (about 3 inches long)
5 \N Cilantro bottoms (bottom 2 inches, with roots attached), rinsed
1 teaspoon Salt
6 \N Peppercorns
1½ quart Water, or as needed
9 tablespoons Canned chick-peas
½ cup Peeled and diced acorn squash (1/2-inch dice)
1 \N Carrot, peeled and cut into 1/4-inch-thick half moons
1 medium Parsnip, peeled and cut into 1/4-inch-thick half-moons
1 small Turnip, cut into 1/2-inch dice
1 small Zucchini, cut into 1/4-inch thick half-moons
¾ cup Cooked couscous, chilled
\N \N Cilantro leaves, as garnish



1. To make stock, heat butter in a heavy-bottomed 3-quart saucepan. Add chicken breasts and wings and cook over medium heat until golden, about 8 minutes. Remove chicken and set aside. Remove all but 1 T of fat from pan and add onions, carrot, saffron, and turmeric. Cook over low heat until onions are soft and translucent, about 25 minutes.

2. Add tomatoes and cook for 5 minutes. Add chicken and remaining stock ingredients. Bring to a simmer and cook, skimming often, for 1½ hours.

Remove chicken; strain stock through a fine sieve into a clean pot. Reserve wings for another use. When breasts are cool enough to handle, discard skin and pull meat off bones in medium shreds. Measure out 1 ½ C; reserve remaining chicken for another use. Cover and refrigerate.

3. Let stock cool slightly, then refrigerate, covered, overnight, or until fat congeals on top. Remove with a large spoon and return stock to stove.

4. To make soup, bring stock to a simmer, add chick-peas and vegetables, and cook until tender, about 10 minutes, adding chicken meat and couscous a few minutes before serving. Garnish each serving with a few cilantro leaves.

Martha Stewart Living/Feb. & March/94 Scanned & fixed by Di and Gary Posted to MM-Recipes Digest V4 #033 by John Merkel <jmerk@...> on Feb 1, 1997.

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