6 c. chicken broth
3 med. onions, cut into eights
4 carrots, scraped and sliced
1 tsp. powdered ginger
1 tsp. pepper
3 chicken cutlets, cut into chunks
1 can (28 oz.) whole tomatoes, drained, or 6 fresh tomatoes, cut into eights
4 small-medium zucchini, sliced
1 can (16 oz.) chickpeas, drained
1/4 c. chopped fresh parsley
1/2 tsp. turmeric or curry powder
1/2 c. raisins (optional)
1/8 tsp. ground cinnamon (optional)
2 c. packaged couscous

Pour 4 cups of the broth into a large pot. Add onions, carrots, ginger and pepper; bring liquid to a boil, lower heat and simmer for 20 minutes. Add chicken, tomatoes, zucchini, chickpeas and half of the parsley; simmer for 15 minutes more.

Meanwhile, prepare couscous: pour the remaining 2 cups broth into a large pot; stir in turmeric or curry powder and add raisins and cinnamon if using. Bring to a boil. Turn off heat and stir in couscous. Cover and let sit for about 5 minutes. Stir remaining parsley into chicken-vegetable mixture and bring pot to the table. Turn couscous into a serving dish and fluff with a fork; bring dish to the table. Let each person help himself to couscous and then ladle vegetable stew over the grain.