Hand-Rolled Couscous — Jewish Food Society

Ingredients

• Couscoussier pot
• Sieve
• 1 cup dried chickpeas
• 1 ½ pounds chicken drumsticks and thighs, bone-in skin-on
• 1 ½ pounds pumpkin or butternut squash, deseeded and chopped into large pieces of about 3 x 2 inches
• 1 green cabbage, sliced into about 8 wedges
• 2 zucchinis, peeled with stripes and cut crosswise into 3 inch long pieces
• 2 carrots, peeled and cut crosswise into 3 inch pieces
• 3 celery stalks, chopped crosswise into 3 inch pieces
• 1 kohlrabi, peeled and chopped into quarters
• 1 bunch parsley, tied with butcher's twine
• 1 teaspoon ground turmeric
• 1 to 1 ½ tablespoons kosher salt
• ½ teaspoon ground white pepper
• 5 cups (2 pounds) semolina
• 1 tablespoon kosher salt
• 1 cup + 2 cups room temperature water, divided
• ½ cup vegetable oil