Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   olive or vegetable oil
   2 1/2  pounds        cut-up -- (1/2 to 3)
                        - broiler- fryer chicken
   1      cup           water
   2      teaspoons     ground coriander
   1 1/2  teaspoons     salt
   1      teaspoon      chicken bouillon granules
     1/4  teaspoon      ground red pepper
                        - -- (cayenne)
     1/4  teaspoon      ground turmeric
   4      small         carrots -- cut into 2-inch
                        - pieces
   2      medium        onions -- sliced
   2      medium        turnips -- cut into fourths
   2      cloves        garlic -- finely
                        - chopped
   3      medium        zucchini -- cut into l/4-inch
                        - slices
   1      can           garbanzo beans -- (15 ounces)
                        - drained

Preparation:

Heat oil in Dutch oven until hot. Cook chicken in oil over medium heat about 15 minutes or until brown on all sides. Drain fat from Dutch oven. Add water, coriander, salt, bouillon granules, red pepper, turmeric, carrots, onions, turnips and garlic to chicken in Dutch oven. Heat to boiling; reduce heat. Cover and simmer 30 minutes. Add zucchini to chicken mixture. Cover and simmer about 10 minutes or until thickest pieces of chicken are done and vegetables are tender. Add beans. Heat 5 minutes; keep warm. Prepare Couscous. Mound on center of heated platter. Arrange chicken and vegetables around couscous. 6 servings.