Chicken Couscous

• 2 pounds chicken breasts
• 1 gallon water
• 2 ounces chopped onions
• 1 tablespoon olive oil
• Pinch saffron
• 1 to 2 drops yellow food coloring
• Salt and pepper
• 1 pound carrots
• 1/2 pound turnips
• 1/2 pound cabbage
• 1/2 pound zucchini
• 1/2 pound eggplant
• 1/2 pound tomatoes
• 1 1/2 ounces chick peas (garbanzo) pre-cooked
• 2 tablespoons finely chopped coriander
• 2 tablespoons finely chopped parsley

1. To 1 gallon of boiling water (in large pot) add the chicken breasts, 2 ounces of onions, 1 tablespoon olive oil, a pinch of saffron, 1 to 2 drops of yellow food coloring and salt and pepper to taste.
2. Cook for 1 hour.
3. Add vegetables and continue boiling for 1/2 hour, or as needed for vegetables to cook.
4. To cook Couscous semolina, follow instructions on box.
5. Garnish with coriander and parsley.

chicken breasts, gallon water, onions, olive oil, saffron, coloring, salt, carrots, turnips, cabbage, zucchini, eggplant, tomatoes, chick peas, coriander, parsley

Taken from www.foodnetwork.com/recipes/chicken-couscous-recipe.html (may not work)