Preparation Time: 20 minutes
Cook Time: 15 minutes
Cut: Boneless chicken
1.3 lbs boneless skinless chicken thighs
1/4 tsp (1.25 ml) EACH saffron and turmeric
2 cinnamon sticks, 3 inches each
2 red onions, cut in 1/8ths
20 baby carrots
1 cup (250 ml) sliced parsnips
2 cups (500 ml) diced, peeled butternut squash
2 Tbsp (30 ml) minced fresh red chili pepper
4 Roma tomatoes, cut in half
1 cup (250 ml) sliced zucchini
1/2 tsp (2.5 ml) salt
1/4 cup (60 ml) seedless raisins
1 can chickpeas, rinsed and drained (541 mL can)
1 cup (125 ml) whole grain couscous
2 cups (250 ml) water for couscous
1/2 cup (125ml) minced flat leaf (Italian) parsley
Cut chicken thighs into cubes.
In a large pot over medium heat, add saffron and toast for 1 minute. Stir in turmeric, cinnamon sticks, and chicken stock. Add chicken thighs, onions, carrots, parsnips, squash and chili pepper. Bring to a boil, then reduce heat and simmer for 10 minutes.
Add tomatoes and zucchini; simmer, covered, just until tender. Stir in salt, raisins, cooked chickpeas, and parsley. Remove the cinnamon sticks.
To make couscous, boil water and pour into a casserole dish with a lid. Stir in couscous, cover, and let sit 15 minutes or until all the water is absorbed.
Place large spoonfuls of couscous in the center of 6 soup dishes (or pasta bowls). Ladle chicken, vegetables and broth around the couscous. Garnish with parsley