Instructions: To prepare stew: Trim visible fat from chicken and cut into 3/4 inch pieces.

Divide oil between 2 large Dutch ovens or stockpots and heat over high heat.

Dividing ingredients evenly between the pots, add chicken and onions and cook, stirring, until chicken colors and onion begins to soften. Add carrots, celery, mushrooms, bell pepper and walnuts. Cook, stirring, until vegetables begin to lose raw appearance. Add tomato sauce, water, garbanzos, raisins, curry powder, cayenne, salt and paprika and stir to combine. When liquid boils, add turnips and squash. When liquid returns to a boil, reduce heat, cover and simmer 40 minutes.

To prepare couscous: Bring 7 cups water to a boil in a large pot with butter and salt. Stir in couscous. Cover and remove pot from heat. Allow couscous to stand for about 10 minutes. Uncover pot and fluff couscous with a fork.

To finish: Just before serving, stir spinach into simmering stew. The hot liquid will cook the spinach very quickly. Arrange couscous in a ring on a very large rimmed platter or 2 smaller ones. Ladle stew into center of couscous.

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