COUSCOUS
Provided by Pierre Franey
Categories dinner, one pot, soups and stews, main course
Time 45m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Prepare chicken and set aside.
- Trim off ends of zucchini and/or squash and cut into quarters lengthwise. Cut pieces crosswise into 1 1/2-inch lengths. There should be 5 or 6 cups.
- Peel turnips and cut into quarters. Cut quartered pieces crosswise into inch pieces. There should be 2 cups.
- Trim and scrape carrots and cut into inch lengths. There should be 1 1/2 cups.
- Cut pepper in half. Remove core, veins and seeds. Cut in 1 1/2-inch cubes.
- Cut onion into quarters. Cut quarters crosswise into 1 1/2-inch cubes. There should be 3 cups.
- 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.
- Add zucchini, turnips, carrots, peppers, raisins and chickpeas and bring to boil. Cover and let cook 15 minutes.
- 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.
- 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.
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