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.
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Nutrition (calculated from recipe ingredients)
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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