Couscous Avec Pois Chiche Et Raisins

INGREDIENTS:

6 c Chicken stock or water
6 Carrots, cut into chunks
3 Yellow onions, quartered
2 Turnips, peeled and
-quartered
2 Ribs celery, sliced
1 3-inch stick or 1 teaspoon
-ground cinnamon
1/2 ts Ground cumin (up to 1)
1/2 ts Ground turmeric
1 ts Salt, about
Ground black pepper to taste
1 Butternut squash or small
-pumpkin, peeled and cut
-into 2-inch pieces -or-
3 md Zucchini, sliced
1/2 Head green cabbage, shredded
2 c Cooked or canned chickpeas
-or fava beans
1 tb Chopped fresh coriander or
-parsley
1 lb Couscous, steamed

1. Bring the stock or water to a boil. Add the carrots, onions, turnips, celery, cinnamon, cumin, turmeric, salt, and pepper. Cover, reduce the heat to low, and simmer for 30 minutes.

2. Add the squash, cabbage, chickpeas or fava beans, and coriander or parsley. Cook until tender, about 20 minutes. To produce a thicker sauce, smash some of the chickpeas or squash into the stew.

3. Spoon the couscous onto a large deep-sided platter or individual serving bowls. Make a well in the center and fill the well with the vegetables. Pour some of the broth over the couscous. Serve warm.

VARIATIONS: Chicken Couscous: Before adding the vegetables, simmer 1 cut up chicken in the 6 cups stock or water for 30 minutes; shred the chicken, returning it to the pot and discarding the bones; and proceed as above.

Lamb Couscous: Before adding the vegetables, simmer 1 pound lamb shoulder cut into 1 1/2-inch pieces in the 6 cups water for 1 hour and proceed as above.