2 tbsp. olive or vegetable oil
2 1/2 to 3 lbs. broiler-fryer chicken, cut up
4 sm. carrots, cut into 2 inch pieces
2 med. onions, sliced
2 med. turnips, cut into fourths
2 cloves garlic, finely chopped
2 tsp. ground coriander
1 1/2 tsp. salt
1 tsp. instant chicken bouillon
1/4 tsp. ground red pepper
1/4 tsp. ground turmeric
1 c. water
3 zucchini, cut into 1/4 inch slices
1 (about 16 oz.) can garbanzo beans, drained (chick peas)
Couscous

Heat oil in Dutch oven until hot. Cook chicken in oil until brown on all sides, about 15 minutes. Drain fat from Dutch oven. Add carrots, onions, turnips, garlic, coriander, salt, bouillon, red pepper and turmeric. Pour water over vegetables. Heat to boiling; reduce heat. Cover and simmer 30 minutes. Add zucchini to thicken mixture. Cover and cook until thickest pieces of chicken are done and vegetables are tender, about 10 minutes. Add beans; heat 5 minutes.

Prepare Couscous. Mound on center of heated platter; arrange chicken and vegetables around Couscous.

COUSCOUS:

1 1/3 c. couscous (wheat-grain semolina)
3/4 c. raisins
1/2 tsp. salt
1 c. boiling water
1/2 c. butter
1/2 tsp. ground turmeric

Mix couscous, raisins, and salt in 2 quart bowl; stir in boiling water. Let stand until all water is absorbed, 2-3 minutes. Heat butter in 10 inch skillet until melted; stir in couscous and ground turmeric. Cook and stir 4 minutes. Serves 4.