Savvybearcat.com

Save to favorite Discuss Couscous Soup With Seven Vegetables-Martha St recipe

Write a comment Print Couscous Soup With Seven Vegetables-Martha St recipe

Print this recipe Email Couscous Soup With Seven Vegetables-Martha St recipe to friend

Email this recipe

Couscous Soup With Seven Vegetables-Martha St

Category: Soups

Author: The Savvybearcat

Date: 1/1/2007

Rating:

(3.0) by 1 users

Ingredients:

MMMMMMOROCCAN CHICKEN STOCK

1 tbsp Unsalted butter
2 lb Split chicken breasts, with skin and bones
1 lb Chicken wings
2 Spanish onions, coarsely chopped
1 large Carrot, coarsely chopped
Small pinch of saffron, finely crushed
1/2 tsp Turmeric
1/2 cup Canned crushed tomatoes
2 small Cinnamon sticks (about 3 inches long)
5 Cilantro bottoms (bottom 2 inches, with roots attached), rinsed
1 tsp Salt
6 Peppercorns
1 1/2 qt Water, or as needed

MMMMMSOUP

9 tbsp Canned chick-peas
1/2 cup Peeled and diced acorn squash (1/2-inch dice)
1 Carrot, peeled and cut into 1/4-inch-thick half moons
1 medium Parsnip, peeled and cut into 1/4-inch-thick half-moons
1 small Turnip, cut into 1/2-inch dice
1 small Zucchini, cut into 1/4-inch thick half-moons
3/4 cup Cooked couscous, chilled
Cilantro leaves, as garnish

Instructions:

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.

Martha Stewart Living/Feb. & March/94 Scanned & fixed by Di and Gary