Side Pannel
Couscous Soup with Seven Vegetables-Martha Stewart Living
Couscous Soup with Seven Vegetables-Martha Stewart Living
- Recipe Submitted by ADMIN on 09/26/2007
Category: Main Dish, Vegetables
Ingredients List
- ---------------------------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
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.
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.
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