Chicken with Fall Vegetables and Whole-Grain Couscous

1.5 lb (0.5 kg) boneless, skinless chicken thighs, quartered

1 cup (250 mL) chickpeas, dried

6 cups (1.5 L) water

1/4 tsp (1.25 mL) saffron

1/4 tsp (1.25 mL) turmeric

1 cinnamon stick(s), 6 ", broken in half

6 cups (1.5 L) low-sodium chicken broth

2 red onion(s), cut in 1/8ths

20 baby carrots

1 cup (250 mL) parsnip(s), diced

2 cups (500 mL) butternut squash, peeled, diced

2 tbsp (30 mL) red hot chili pepper(s), fresh, minced

4 plum tomatoes, cut in 1/8ths

1 cup (250 mL) zucchini, sliced

1/2 tsp (2.5 mL) salt

1/4 cup (60 mL) seedless raisins

1/2 cup (125 mL) flat leaf parsley, fresh, minced

1 cup (250 mL) whole grain couscous

2 cups (500 mL) water, for the couscous

1 Place dry chickpeas in 1.5 liters of water in a large pot. Bring to a boil and then reduce to simmer until chickpeas are tender but not overcooked - approximately 45 minutes. Drain and set aside. (This can be done 1-2 days ahead. Keep cooked chickpeas in the fridge).
2 In a large pot over medium heat, add the saffron and toast for 1 minute. Add turmeric, cinnamon, chicken broth and stir. Add chicken, onions, carrots, parsnips, squash and chili pepper. Bring to a boil and simmer covered for 10 minutes.
3 Add tomatoes and zucchini. Simmer, covered, until just cooked. Add salt, cooked chickpeas, raisins and fresh minced parsley. Remove cinnamon stick.
4 To prepare the couscous pour 2 cups (500 mL) of boiling water into a glass serving dish with a lid. Stir in whole-grain couscous, cover and let sit 15 minutes.
5 To serve, place a large spoonful of couscous in the centre of each plate or shallow soup dish. Ladle broth, chicken and vegetables around couscous. Garnish with fresh parsley and a few raisins.