| How To Cook: |
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1. Spread the couscous evenly in a large shallow pan. Sprinkle it with 2 cups of the salt water, then dribble 1 tablespoon of olive oil over the top.
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2. Rub the moistened grains gently between your palms, lifting and dropping the couscous back into the pan, until the water and oil have been completely absorbed.
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3. Cover the pan with foil or plastic wrap and set the couscous aside at room temperature for 15 to 20 minutes; the pellets will swell slightly.
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CHICKEN AND VEGETABLES:
1. Meanwhile, in the lower part of a 4-quart couscoussier or in a deep 6-quart kettle or casserole, combine 4 tablespoons of olive oil, the chicken, grated onion, ½ teaspoon cinnamon, 1 tablespoon salt and the pepper.
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2. Fry uncovered over high heat for about 10 minutes, frequently turning the chicken over with tongs until the pieces are golden brown on all sides.
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3. Add 4 cups of cold water (or just enough to cover the chicken) and the chick-peas, and stir until the mixture comes to a boil. Reduce the heat to moderate.
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4. Set the top part of the couscoussier in place or set a colander lined with cheesecloth in the kettle or casserole; it should not touch the food in the pot.
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5. Twist damp paper towels or kitchen towels into long narrow strips and wrap them around the rim of the couscoussier or kettle to seal the joint between the upper and lower parts.
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6. Slowly add about 2 cups of the couscous to the upper pot or colander, rubbing the pellets between your palms as you drop them in, and letting them mound naturally. When steam begins to rise through the pellets, add another cup or so of couscous in the same manner.
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7. Repeat, letting steam appear after each addition. When all the couscous has been rubbed into the pot, continue to steam uncovered and undisturbed for 20 minutes.
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8. Remove the top part of the couscoussier, return the couscous to the shallow pan, spread it out with a wooden spoon, and set aside.
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9. When the chicken is tender but not falling apart, transfer it with tongs to a platter and drape foil over it to keep it warm. Add the carrots and turnips to the stew and pour in enough boiling water to cover the vegetables completely.
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10. Stirring occasionally, bring to a boil over high heat. Reduce the heat to moderate, set the top pot (or colander) in place again, and let the vegetables cook while you complete the couscous.
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11. Sprinkle the remaining ½ cup of salt water, the butter bits and ¼ teaspoon of cinnamon over the couscous and rub the grains gently between your palms as before until the water and butter are completely absorbed. Again seal the joint at the rim of the pot with the towel strips.
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12. Slowly add 2 cups of the couscous to the top part of the pot as you did before, rubbing the pellets between your palms as you drop them in, letting them mound naturally, and waiting for steam to appear before adding more.
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13. Steam uncovered and undisturbed for about 15 minutes, or until the carrots and turnips are tender but not falling apart. Transfer them with a slotted spoon to the reserved chicken, add the zucchini to the pot, and replace the top.
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14. Continue steaming the couscous undisturbed for another 10 to 15 minutes, or until it is soft but still somewhat resistant to the bite.
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15. To serve, mound the couscous on a large heated platter. Return the chicken and vegetables to the stew and cook over high heat for 2 to 3 minutes, until it is heated through.
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16. Taste for seasoning and add hrisato the stew if desired. Moisten the couscous with about 1 cup of the sauce and arrange the chicken attractively on top.
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17. Place the vegetables in a ring around the couscous. Pour the remaining sauce into a bowl and present it separately. Serve at once.
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