Moroccan couscous

Ingredients:

Couscous

• 1.5 cups couscous
• 55 g butter
• 3/4 cup chopped shallots
• 3 cups homemade chicken broth, see recipe below
• 0.5 tsp coarse salt
• 0.5 tsp black pepper
• 0.5 cups roasted pine nuts
• 1/4 cup black raisins

Homemade chicken broth

• 3 (2.5 kg) chicken carcasses
• 3 large onions, unpeeled, cut into 4 pieces
• 6 carrots, unpeeled, cut in half
• 4 stalks celery with leaves, cut into 4 pieces
• 4 parsnips, unpeeled and halved (optional)
• 20 sprigs of fresh parsley
• 15 sprigs of fresh thyme
• 20 sprigs of fresh dill
• 1 head garlic, unpeeled, cut in half horizontally
• 2 tablespoons coarse salt
• 2 tsp black peppercorns

Preparation:

1. In a large saucepan, melt the butter, add the shallots, and sauté for 3 minutes over medium heat. Add the chicken broth, salt, and pepper, increase the heat to high, and bring to a boil. Turn off the heat and add the couscous. Cover the saucepan and let it simmer for 10 minutes.
2. Stir pine nuts and raisins into the couscous and mix well. Serve with chicken baked with lemon and garlic.
   
   

   Homemade chicken broth

   
   Place the chicken, onion, carrot, celery, parsnip, parsley, thyme, dill, garlic, salt, and pepper in a 16-20 quart (16-20 l) saucepan. Cover with 7 quarts (7 l) of water and bring to a boil. Skim off any foam that rises to the surface if necessary. Simmer uncovered for 4 hours. Strain the broth through a colander and refrigerate. Skim off any solidified fat and pour the broth into quart-size containers.