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–+ servings
Total Time :2 hours 30 minutes
Servings: 8

INGREDIENTS
 

  • 2.2 pounds/1 kilogram fine semolina
  • 1¼ to 1½ cups water, plus 2 cups water for second steaming
  • ¼ cup oil
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • Soup:
  • 2 tablespoons oil
  • 2 tablespoons sweet paprika
  • 2 tablespoons tomato paste
  • 10 cups water, or as needed to cover
  • 1 tablespoon hawaij spice blend
  • 1 teaspoon salt, plus more to taste
  • 1 teaspoon ground black pepper
  • 3 medium carrots, cut into large pieces
  • 2 medium zucchini, cut into large pieces
  • ½ medium green cabbage, cut into wedges
  • 1½ pounds pumpkin or squash, cut into large chunks
  • 1 large onion, halved
  • 1 cup soaked or frozen chickpeas
  • 1 tablespoon natural chicken bouillon powder
  • 3 celery stalks, cut into large pieces
  • 5 small potatoes, peeled
  • 8 chicken drumsticks/bone-in thighs

INSTRUCTIONS

  • Place the semolina in a large bowl. Gradually drizzle in 1¼ to 1½ cups water, rubbing with your hands to form small, even granules. Add the oil and continue rubbing until the grains are light and separate. Season with salt and pepper.
  • Transfer to a couscous steamer insert set over simmering water. Steam for 45 minutes, stirring once or twice to break up any clumps.
  • Return the couscous to the bowl. Gradually mix in 2 cups of water. Cover with a kitchen towel and let rest for 15 minutes. Fluff and break up any clumps, then return to the steamer.
  • Meanwhile, heat the oil in a large pot over medium heat. Add the paprika and cook, stirring, until fragrant and slightly darkened, about 2 minutes. Stir in the tomato paste and cook for 1 minute. Add 1 cup water to loosen.
  • Add the carrots and chickpeas and cook for 5 minutes. Add the onion, cabbage, squash, celery, potatoes, chicken drumsticks, hawaij, salt, pepper and bouillon powder. Pour in enough water to cover. Bring to a boil, then reduce to a gentle simmer.
  • Set the couscous steamer over the pot and steam for 40 to 45 minutes, until the vegetables are tender and the chicken is cooked through.
  • Transfer the couscous to a large bowl. Season lightly with additional salt and pepper. Spoon ½ to ¾ cup of the soup’s surface oil and broth over the couscous, or to taste, and toss gently to coat.
  • Serve in a wide bowl, with the chicken, vegetables and broth alongside.