| | MOROCCAN CHICKEN STOCK |
| 1 | tb | Unsalted butter |
| 2 | lb | Split chicken breasts, with skin and bones |
| 1 | lb | Chicken wings |
| 2 | | Spanish onions, coarsely chopped |
| 1 | lg | Carrot, coarsely chopped |
| | Small pinch of saffron, finely crushed |
| 1/2 | ts | Turmeric |
| 1/2 | c | Canned crushed tomatoes |
| 2 | sm | Cinnamon sticks (about 3 inches long) |
| 5 | | Cilantro bottoms (bottom 2 inches, with roots attached), rinsed |
| 1 | ts | Salt |
| 6 | | Peppercorns |
| 1 1/2 | qt | Water, or as needed |
| | SOUP |
| 9 | tb | Canned chick-peas |
| 1/2 | c | Peeled and diced acorn squash (1/2-inch dice) |
| 1 | | Carrot, peeled and cut into 1/4-inch-thick half moons |
| 1 | md | 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 |
