Couscous Soup With Seven Vegetables-martha Stewart Living

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats	Spanish	Main dish, Soup/stews, Vegetables	6	Servings

INGREDIENTS

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

INSTRUCTIONS

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. Add
tomatoes and cook for 5 minutes. Add chicken and remaining stock
ingredients. Bring to a simmer and cook, skimming often, for 1 1/2
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 1/2 C; reserve remaining chicken for another use. Cover  and
refrigerate. Let stock cool slightly, then refrigerate, covered,
overnight, or until fat congeals on top. Remove with a large spoon  and
return stock to stove. 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@doitnow.com> on Feb 1, 1997.

A Message from our Provider:

“Don’t Wait For the Hearse to Take You to Church”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 615 Calories From Fat: 236 Total Fat: 26.3g Cholesterol: 208.4mg Sodium: 813.2mg Potassium: 1009mg Carbohydrates: 18.2g Fiber: 4.6g Sugar: 3.6g Protein: 73.7g