Chicken Couscous

chicken couscous
2 tablespoon olive oil
1 1/3 kilo chicken pieces
4 medium onions, thinly sliced
1 can whole tomatoes, (16-ounce can)
20 sprigs parsley, washed and tied with string
10 sprigs cilantro, washed and tied with string
6 to 8 cups water
8 Greenfields Saffron threads, crushed
1 tablespoons Greenfields Ras Al-Hanout
2 Greenfields Cinnamon Sticks
2 teaspoons Greenfields Ground Ginger
1 teaspoon Greenfields Turmeric
4 small carrots, cut into large pieces
4 small turnips, quartered
1/4 kilo pumpkin or winter squash
4 small potatoes
4 zucchini, peeled and cut into quarters
1 can garbanzo beans, drained and washed (15-ounce can)
salt and pepper to taste
1/2 kilo package of instant couscous
1/4 cup butter



  • In a large stockpot, heat the oil and brown the chicken on all sides for 5 to 6 minutes.
  • Add the onions, and cook until softened, about another 5 minutes.
  • Add the tomatoes, parsley, cilantro and water, and bring to a rolling boil. Cook, covered for 15 minutes.
  • Reduce heat to low and add the saffron, turmeric, ginger, ras al-hanout, cinnamon sticks, carrots, turnips, potato and pumpkin.
  • Cook, covered, until pumpkin is tender, 30 to 35 minutes.
  • Remove the parsley and cilantro bundles.
  • Add the zucchini and drained garbanzo beans. Simmer for 10 minutes. Meanwhile, prepare couscous according to package directions.
  • Add butter and fluff with a fork.
  • To serve, mound the couscous on a serving platter.
  • Top artfully with all the cooked vegetables. Surround with chicken pieces. Serve with extra broth on the side.