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Couscous Soup with Seven Vegetables-Martha Stewart Living



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Couscous Soup with Seven Vegetables-Martha Stewart Living

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Posted by ADMIN at 09/26/2007 06:34 | 0 comments

Directions:

SOUP
9 tb 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 md 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

1. 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.

2. 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.

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 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.

Ingredients:

---------------------------MOROCCAN CHICKEN STOCK---------------------------
1 tb Unsalted butter
2 lb Split chicken breasts, with
-skin and bones
1 lb Chicken wings
2 Spanish onions, coarsely
-chopped
1 lg Carrot, coarsely chopped
Small pinch of saffron,
-finely crushed
1/2 ts Turmeric
1/2 c Canned crushed tomatoes
2 sm Cinnamon sticks (about 3
-inches long)
5 Cilantro bottoms (bottom 2
-inches, with roots
-attached), rinsed
1 ts Salt
6 Peppercorns
1 1/2 qt Water, or as needed

Serves:

6 Servings

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