Seven-Vegetable Couscous

• 3 tablespoons unsalted butter
• 1 tablespoon extra-virgin olive oil
• 1 large onion, thinly sliced
• 2 pounds skinless chicken thighs
• 2 pounds veal shanks, cut 1 1/2 inches thick
• Water
• 2 large tomatoespeeled, seeded and quartered
• 1 1/2 teaspoons ground ginger
• 2 small cinnamon sticks
• 1 teaspoon sweet paprika
• Large pinch of cayenne pepper
• Large pinch of saffron threads, crumbled
• 10 cilantro sprigs and 10 flat-leaf parsley sprigs, tied in cheesecloth
• Salt and freshly ground black pepper
• 3 medium carrots, cut into 2-inch pieces
• 3 medium turnips, peeled and quartered
• 1 fennel bulb, cored and cut lengthwise into thick wedges
• 1 pound peeled butternut squash, cut into 3-inch chunks
• 2 large zucchini, halved lengthwise and cut into 2-inch pieces
• Two 15-ounce cans chickpeas, drained and rinsed
• 2 cups instant couscous (14 ounces)
• Harissa or other hot sauce, for serving

1. In a large soup pot, melt 2 tablespoons of the butter in the olive oil.
2. Add the onion and cook over moderately high heat, stirring, until softened, about 7 minutes.
3. Using a slotted spoon, transfer the onion to a bowl, add the chicken and veal to the pot in a single layer and cook until the meat is browned on the bottom, about 5 minutes.
4. Turn the meat and cook, stirring occasionally, until browned, about 5 minutes longer.
5. Add 2 1/2 quarts of water, the cooked onion, the tomatoes, ginger, cinnamon sticks, paprika, cayenne, saffron and herb bundle to the pot and bring to a boil, skimming.
6. Season generously with salt and black pepper.
7. Cover partially and simmer over moderately low heat until the chicken is just cooked through, about 35 minutes; transfer to a plate.
8. Continue cooking the veal, partially covered, until tender, about 1 1/4 hours longer.
9. Add the veal to the chicken.
10. Discard the herb bundle and cinnamon sticks and refrigerate the broth until chilled; skim off any fat from the surface.
11. Meanwhile, melt the remaining 1 tablespoon of butter in a large saucepan.
12. Add the couscous and cook over moderately high heat, stirring constantly, until nutty and lightly toasted, about 5 minutes.
13. Add 5 1/2 cups of water and a generous pinch of salt and bring to a boil.
14. Cover, remove from the heat and let stand for 5 minutes.
15. Using 2 forks, fluff the couscous and mound it in 8 large bowls.
16. Spoon the meat, vegetables and broth over the couscous and serve, passing the harissa on the side.

unsalted butter, extravirgin olive oil, onion, chicken thighs, veal shanks, water, ground ginger, cinnamon, sweet paprika, cayenne pepper, saffron threads, cilantro, salt, carrots, fennel bulb, butternut squash, zucchini, chickpeas, instant couscous

Taken from www.foodandwine.com/recipes/seven-vegetable-couscous-bremzen (may not work)