Couscous with Chicken

Ingredients

• ¼ cup dried chick-peas (can substitute canned)

• 2 Tbs. margarine

• 1 lb. chicken

• ¼ tsp. cumin

• 1 tsp. dried ground ginger

• ¼ tsp. turmeric

•  tsp. saffron (optional)

• 1 clove finely chopped garlic

• fresh black pepper

• 1-2 leeks, trimmed, rinsed and cut

• 1 cup fresh or canned tomatoes

• 1 white onion, sliced

• 3 cups chicken broth

• 2 stalk celery sliced

• 2 small carrots, peeled and sliced

• 1 red or green pepper sliced

• 1 small turnip cubed

• small zucchini cubes

• Couscous  (not long cooking)

Preparation

1. Soak chick peas for at least six hours in water to cover.  Drain and cook in water to cover about 2 inches above the peas for about 30-40 minutes, or until tender.

2. Heat the margarine over low heat in a casserole and add the chicken.  Turn the pieces in the butter and sprinkle with cumin, ginger, turmeric, saffron, garlic and a generous grinding of pepper.  Cook, stirring until the chicken starts to lose its raw color.

3. Add the leek, tomatoes, onions and chicken broth and bring to boil.  Simmer for 20 minutes.  

4. Add celery, carrots, and sweet pepper and continue cooking for about 5 minutes.  Add turnip and cook for 5 minutes.  Add the zucchini and drained chick peas and cook for 5 minutes.

5. Press a sieve into the broth and scoop out  broth for cooking Couscous.

6. Put desired amount of Couscous in a saucepan.  Pour the hot broth over it, adding water until an adequate amount of liquid is attained.  Cook over low heat, stirring, for about 2 minutes.  Cover and remove from heat.  Let stand for ten minutes.  Fluff with fork.

7. To serve, spoon Couscous into individual soup bowls.  Serve the chicken and vegetables on top.  Ladle broth over each serving.  

8. May serve with hot sauce made of 2 Tbs. crushed hot red pepper flakes, 3 Tbs. water, 1 Tbs. olive oil, ½ tsp. ground coriander.  Boil pepper flake and water, remove from heat, add oil and coriander.  Or purchase Harissa.