Couscous Soup With Seven Vegetables Martha Stewart Living Recipe

• 1 Tbsp. Unsalted butter
• 2 lb Split chicken breasts, with skin and bones
• 1 lb Chicken wings
• 2 x Spanish onions, coarsely minced
• 1 lrg Carrot, coarsely minced Small healthy pinch of saffron, finely crushed
• 1/2 tsp Turmeric
• 1/2 c. Canned crushed tomatoes
• 2 sm Cinnamon sticks (about 3 inches long)
• 5 x Cilantro bottoms (bottom 2 inches, with roots attached), rinsed
• 1 tsp Salt
• 6 x Peppercorns
• 1 1/2 quart Water, or possibly as needed
• 9 Tbsp. Canned chick-peas
• 1/2 c. Peeled and diced acorn squash (1/2-inch dice)
• 1 x Carrot, peeled and cut into 1/4-inch-thick half moons
• 1 med Parsnip, peeled and cut into 1/4-inch-thick half-moons
• 1 sm Turnip, cut into 1/2-inch dice
• 1 sm Zucchini, cut into 1/4-inch thick half-moons
• 3/4 c. Cooked couscous, chilled Cilantro leaves, as garnish

Directions