Page 220 - UMass2018_CookBook

Ingredients
Serves 10
1 cup dried chickpeas 4 cups couscous
1 (3 1⁄2-pound) chicken, cut into 8 pieces
Salt Ground black pepper 2 large pinches
saffron threads 1⁄4 teaspoon ground turmeric
6 large yellow onions, quartered
5 tablespoons unsalted butter
18 fresh cilantro sprigs, tied together
4 cinnamon sticks
1 1⁄2 teaspoons ground cinnamon
1⁄2 cup honey
4 ounces raisins
4 carrots, peeled and cut into 1-inch pieces
4 zucchini, cut into 1-inch pieces
Harissa
Couscous with
Chicken, Summer
Vegetables and
Caramelized Onions
Joanne Weir
Preparation
1. Sort the chickpeas and soak in water to cover overnight. The next day, drain the chickpeas, place in a saucepan and add cold water to cover. Set over medium-high heat and bring to a simmer, then reduce the heat and cook until tender, about 1 hour. Drain the chickpeas and set aside.
2. Couscous Step #1: Place the couscous in a large colander and rinse well with cold water. Drain quickly. Transfer the couscous to a 9- by 13-inch baking pan and let stand for 15 minutes. Then, using your hands, work the grains by lifting and rubbing gently to separate them. Rake the grains gently.
3. Place the chicken pieces, 2 teaspoons salt, 1 teaspoon pepper, 1 large pinch saffron, turmeric, 1 quartered onion, 1 tablespoon of the butter, the cilantro and cinnamon sticks in the bottom of a cous- cousiere. Cover and cook for 5 minutes. Add the chickpeas and 8 cups water, cover and simmer for 1 hour.
4. Meanwhile, slice the remaining 5 onions and place in a large skillet with 2 1⁄2 cups water. Cover tightly and steam for 5 minutes. Uncover and drain the onions.
206 | TASTE OF HOME