Instructions: 1. To make stock, heat butter in a heavy-bottomed 3-quart saucepan. Add chicken breasts and wings and cook over medium heat until golden, about 8 minutes. Remove chicken and set aside. Remove all but 1 T of fat from pan and add onions, carrot, saffron, and turmeric. Cook over low heat until onions are soft and translucent, about 25 minutes.

2. Add tomatoes and cook for 5 minutes. Add chicken and remaining stock ingredients. Bring to a simmer and cook, skimming often, for 1 1/2 hours.

Remove chicken; strain stock through a fine sieve into a clean pot. Reserve wings for another use. When breasts are cool enough to handle, discard skin and pull meat off bones in medium shreds. Measure out 1 1/2 C; reserve remaining chicken for another use. Cover and refrigerate.

3. Let stock cool slightly, then refrigerate, covered, overnight, or until fat congeals on top. Remove with a large spoon and return stock to stove.

4. To make soup, bring stock to a simmer, add chick-peas and vegetables, and cook until tender, about 10 minutes, adding chicken meat and couscous a few minutes before serving. Garnish each serving with a few cilantro leaves.

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