12-inch saute pan, 5-quart saucepot, Cutting board, Ladle, Measuring cups and spoons, Pot with lid, Sharp Knives, Top Stove
Ingredients
15cupcold water
5piecebone-in chicken thigh
5zucchinilarge dice
5carrotlarge dice
1poundfresh pumpkinlarge dice
2yellow onionlarge dice
1/2headgreen cabbageroughly chopped
1bunch Italian parsleychopped
30ouncecanned chickpeasdrained and rinsed
2teaspoonKosher saltmore or less to taste
1/2teaspoonfreshly ground black peppermore or less to taste
1tablespoonground turmeric
2tablespoonextra virgin olive oil
2 1/2cupMoroccan couscous(small size, not large pearled)
Instructions
Add cold water to a large pot. Add chicken, then turn heat to high. Bring to a boil, then turn down to a simmer. Cook for 30 minutes, skimming off the foam that accumulates on top.
Add the zucchini, carrots, pumpkin, onion, cabbage and parsley. Bring to a boil, season with salt, pepper and turmeric, lower the heat and cook for 1 hour. Add the chickpeas in the last 15 minutes of cooking time.
Meanwhile, cook the couscous (regular, not larger pearled). Add the olive oil to a large pan set over medium heat. Add the couscous and toast for several minutes, being careful not to burn it. Finish by cooking the cous cous according to package directions.
Remove cooked chicken from pot, discard the skin, then shred chicken with a fork. Return shredded chicken to the pot. Taste and adjust seasoning as needed.
Serve the couscous with the soup.
Note: When storing, separate couscous from the soup.
Notes
This recipe uses Moroccan couscous the small sized couscous, NOT the larger pearled couscous, often called Israeli couscous in this country.
Reheating Instructions
Heat couscous and soup together in a large bowl in the microwave on medium-high power until heated through.