Cancel your plans. Couscous is on Serves 6 to 8 For the soup: ¼ cup (60 ml) vegetable oil 3 white onions, cut into 1-inch cubes 3 chicken legs, with skin and bones ½ butternut squash, skinned and seeded, cut into 2-inch cubes 4 carrots, peeled and cut into 2-inch cubes 4 medium Yukon gold potatoes, peeled and cut into 2-inch cubes 4 zucchini, cut into 2-inch cubes 2 large hothouse tomatoes, cut in half and grated, skins discarded 1 tablespoon turmeric 2½ tablespoons salt 14 cups (3.3 litres) water For the couscous: 1 kilogram (1,000 grams) plain couscous 1 tablespoon salt ¼ cup (60 ml) vegetable oil 4¼ cups (1 litre) hot water Make the soup: In a very deep 12-quart pot, heat the vegetable oil on medium-high heat. Add the onions and sauté for 2 to 3 minutes. Add the chicken legs and cook on each side until browned, about 2 minutes. Add the squash, carrots, potatoes, zucchini, tomatoes, turmeric, salt and water. Stir well, cover the pot and bring to a boil. Reduce the heat to low ...