Recipe - Chicken And Sausage Couscous

1 Onion; chopped fine
3 tablespoon Unsalted butter
1 teaspoon Turmeric
One half teaspoon Dried hot red pepper flakes
1 tablespoon Tomato paste
3 cup Chicken broth
1 One half cup Water
6 Chicken wings; tips
discarded and the wings
halved at the joint
One half pound Kielbasa; cut diagonally
into 1/2inch thick slices
2 Carrots; cut diagonally into
1/2inch thick slices
1 Turnip; peeled and cut into
1/2inch thick wedges
3 Inch cinnamon stick
1 Bay leaf
1 cup Canned chickpeas; rinsed
and drained well
1 One half cup Couscous

In a heavy saucepan cook the onion in 2 tablespoons of the butter over
moderately low heat, stirring, until it is softened, add the tumeric and
the red pepper flakes, and cook the mixture, stirring, for 1 minute. Stir
in the tomato paste, broth, water, chicken, kielbasa, carrots, turnip,
cinnamon stick, and the bay leaf and simmer for 20 minutes, or until the
vegetables are tender. Add the chickpeas and simmer the mixture for 5
minutes.

Strain 2 cups of the cooking liquid into a small saucepan, add the
remaining butter, and bring the mixture to a boil. Stir in the couscous,
remove the pan from the heat, and let the mixture stand, covered, for 5
minutes. Fluff the couscous with a fork. Using a slotted spoon, serve with
the meat and vegetables, using the remaining liquid to moisten the dish as
needed.

Yield: 4 servings

Notes: Recipe courtesy of Gourmet Magazine

Recipe by: Cooking live Show #9019

Posted to MCRecipe Digest V1 #966 by "Angele and Jon Freeman"
jfreeman@comteck.com on Dec 19, 1997