4 to 5 lb. roasting chicken, cut in pieces
3 carrots
3 turnips
1 sm. head cabbage
1 sm. eggplant
3 zucchini
1/4 c. peanut oil
2 medium onions, peeled and sliced
Ground turmeric
1 tsp. ground cumin
3/4 tsp. ground allspice
1/2 to 1 tsp. cayenne
2 cloves garlic, crushed
3 bay leaves, crumbled
2 cans (10 1/2 oz.) size condensed chicken broth
1 c. dark raisins
1 pkg. (1 lb.) couscous or semolina
1/2 c. butter, melted
1 lb. can of chick peas, drain

Wash chicken, dry well. Wash and prepare vegetables, slice peeled carrots; quarter turnips; cut cabbage in wedges; slice eggplant crosswise 1/4 inch thick; slice zucchini 1/4 inch thick. In 6 quart Dutch oven brown chicken, turning often for about 30 minutes, place in shallow pan. Saute onions in Dutch oven, add 1/2 seasoning. Cook 5 minutes. Add broth, carrots, cabbage, turnips and chicken. Cook 40 minutes. Add eggplant and zucchini, cook 10 minutes longer. Pour hot water over raisins and let stand 1/2 hour, then drain. Prepare couscous as package label directs. Toss with butter, drained raisins and 1/2 teaspoon turmeric. Keep couscous hot in colander, lined with towels, and placed over hot water. Add chick peas to chicken, cook 5 minutes. To serve, mound couscous in center of warm platter. Use slotted spoon to lift chicken and vegetables to platter. Arrange around couscous. Pour sauce in Dutch oven into gravy boat to serve with couscous. I use lasagne noodles, rolled fine, cooked per direction with 1 tablespoon of oil added to water.