12-inch saute pan, 5-quart saucepot, Cutting board, Ladle, Measuring cups and spoons, Pot with lid, Sharp Knives, Top Stove
Ingredients
15cupcold water
6piecebone-in chicken thigh
5zucchinilarge dice
4carrotlarge dice
14ouncebutternut squashlarge dice
2yellow onionlarge dice
1/2headgreen cabbageroughly chopped
1bunch Italian parsleychopped
15ouncecanned chickpeasdrained and rinsed
1teaspoonKosher saltmore or less to taste
1/2teaspoonfreshly ground black peppermore or less to taste
1tablespoonground turmeric
2tablespoonextra virgin olive oil
2ribcelery
20ouncefrozen cauliflower ricedefrosted
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, butternut squash, celery, 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 cauliflower rice. Add the olive oil to a large pan set over medium heat. Add the cauliflower and toast for several minutes, about 5, until it's ready.
Remove cooked chicken from pot, discard the skin, then shred chicken with a fork. Return shredded chicken to the pot. Remove the celery ribs. Taste and adjust seasoning as needed.
Serve the cauliflower rice with the soup.
Note: When storing, separate cauliflower 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 cauliflower and soup together in a large bowl in the microwave on medium-high power until heated through.