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  • Couscous Soup With Seven Vegetables Martha Stewart Living

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    Couscous Soup With Seven Vegetables Martha Stewart Living
    Servings: 6
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 Tbsp. Unsalted butter
    • 2 lb Split chicken breasts, with skin and bones
    • 1 lb Chicken wings
    • 2 x Spanish onions, coarsely minced
    • 1 lrg Carrot, coarsely minced Small healthy pinch of saffron, finely crushed
    • 1/2 tsp Turmeric
    • 1/2 c. Canned crushed tomatoes
    • 2 sm Cinnamon sticks (about 3 inches long)
    • 5 x Cilantro bottoms (bottom 2 inches, with roots attached), rinsed
    • 1 tsp Salt
    • 6 x Peppercorns
    • 1 1/2 quart Water, or possibly as needed
    • 9 Tbsp. Canned chick-peas
    • 1/2 c. Peeled and diced acorn squash (1/2-inch dice)
    • 1 x Carrot, peeled and cut into 1/4-inch-thick half moons
    • 1 med Parsnip, peeled and cut into 1/4-inch-thick half-moons
    • 1 sm Turnip, cut into 1/2-inch dice
    • 1 sm Zucchini, cut into 1/4-inch thick half-moons
    • 3/4 c. Cooked couscous, chilled Cilantro leaves, as garnish

    Directions

    1. 1. To make stock, heat butter in a heavy-bottomed 3-qt saucepan. Add in chicken breasts and wings and cook over medium heat till golden brown, about 8 min. Remove chicken and set aside. Remove all but 1 Tablespoons of fat from pan and add in onions, carrot, saffron, and turmeric. Cook over low heat till onions are soft and translucent/soft, about 25 min.
    2. 2. Add in tomatoes and cook for 5 min. Add in chicken and remaining stock ingredients. Bring to a simmer and cook, skimming often, for 1 1/2 hrs.
    3. Remove chicken; strain stock through a fine sieve into a clean pot. Reserve wings for another use. When breasts are cold sufficient to handle, throw away skin and pull meat off bones in medium shreds. Measure out 1 1/2 C; reserve remaining chicken for another use. Cover and chill.
    4. 3. Let stock cold slightly, then chill, covered, overnight, or possibly till fat congeals on top. Remove with a large spoon and return stock to stove.
    5. 4. To make soup, bring stock to a simmer, add in chick-peas and vegetables, and cook till tender, about 10 min, adding chicken meat and couscous a few min before serving. Garnish each serving with a few cilantro leaves.

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