Recipe - Couscous Soup With Seven Vegetables-Martha Stewart Living

MOROCCAN CHICKEN STOCK
1 tablespoon Unsalted butter
2 pound Split chicken breasts, with
skin and bones
1 pound Chicken wings
2 Spanish onions, coarsely
chopped
1 lg Carrot, coarsely chopped
Small pinch of saffron,
finely crushed
One half teaspoon Turmeric
One half cup Canned crushed tomatoes
2 small Cinnamon sticks (about 3
inches long)
5 Cilantro bottoms (bottom 2
inches, with roots
attached), rinsed
1 teaspoon Salt
6 Peppercorns
1 One half qt Water, or as needed

SOUP
9 tablespoon Canned chickpeas
One half cup Peeled and minced acorn
squash (1/2inch dice)
1 Carrot, peeled and cut
into 1/4inchthick half
moons
1 md Parsnip, peeled and cut into
1/4inchthick halfmoons
1 small Turnip, cut into 1/2inch
dice
1 small Zucchini, cut into 1/4inch
thick halfmoons
Three fourths cup Cooked couscous, chilled
Cilantro leaves, as garnish

1. To make stock, heat butter in a heavybottomed 3quart 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 1 One half 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 One half 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 chickpeas 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 MMRecipes Digest V4 #033 by John Merkel jmerk@doitnow.com on
Feb 1, 1997.