• Healthy
• Make-Ahead

Ingredients

1. 3 tablespoons unsalted butter
2. 1 tablespoon extra-virgin olive oil
3. 1 large onion, thinly sliced
4. 2 pounds skinless chicken thighs
5. 2 pounds veal shanks, cut 1 1/2 inches thick
6. Water
7. 2 large tomatoes—peeled, seeded and quartered
8. 1 1/2 teaspoons ground ginger
9. 2 small cinnamon sticks
10. 1 teaspoon sweet paprika
11. Large pinch of cayenne pepper
12. Large pinch of saffron threads, crumbled
13. 10 cilantro sprigs and 10 flat-leaf parsley sprigs, tied in cheesecloth
14. Salt and freshly ground black pepper
15. 3 medium carrots, cut into 2-inch pieces
16. 3 medium turnips, peeled and quartered
17. 1 fennel bulb, cored and cut lengthwise into thick wedges
18. 1 pound peeled butternut squash, cut into 3-inch chunks
19. 2 large zucchini, halved lengthwise and cut into 2-inch pieces
20. Two 15-ounce cans chickpeas, drained and rinsed
21. 2 cups instant couscous (14 ounces)
22. Harissa or other hot sauce, for serving

Directions

1.  
2. In a large soup pot, melt 2 tablespoons of the butter in the olive oil. Add the onion and cook over moderately high heat, stirring, until softened, about 7 minutes. Using a slotted spoon, transfer the onion to a bowl, add the chicken and veal to the pot in a single layer and cook until the meat is browned on the bottom, about 5 minutes. Turn the meat and cook, stirring occasionally, until browned, about 5 minutes longer. 
3. Add 2 1/2 quarts of water, the cooked onion, the tomatoes, ginger, cinnamon sticks, paprika, cayenne, saffron and herb bundle to the pot and bring to a boil, skimming. Season generously with salt and black pepper. Cover partially and simmer over moderately low heat until the chicken is just cooked through, about 35 minutes; transfer to a plate. Continue cooking the veal, partially covered, until tender, about 1 1/4 hours longer. Add the veal to the chicken. Discard the herb bundle and cinnamon sticks and refrigerate the broth until chilled; skim off any fat from the surface. 
4. Return the broth to a simmer. Add the carrots, turnips, fennel and squash, cover partially and cook over moderate heat for 15 minutes. Add the zucchini and cook, partially covered, until all the vegetables are tender, about 15 minutes longer; remove them with a slotted spoon as they're ready. Return the chicken and veal to the pot along with the vegetables. Add the chickpeas, season with salt and black pepper and cook until heated through. 
5. Meanwhile, melt the remaining 1 tablespoon of butter in a large saucepan. Add the couscous and cook over moderately high heat, stirring constantly, until nutty and lightly toasted, about 5 minutes. Add 5 1/2 cups of water and a generous pinch of salt and bring to a boil. Cover, remove from the heat and let stand for 5 minutes. Using 2 forks, fluff the couscous and mound it in 8 large bowls. Spoon the meat, vegetables and broth over the couscous and serve, passing the harissa on the side.

Make Ahead

The recipe can be prepared through Step 3 and refrigerated for up to 2 days. Rewarm before serving.

Notes

One Serving 619 calories, 15.7 gm total fat, 4.7 gm saturated fat, 68 gm carb.