African CousCous - Our Christmas Tradition

This was posted a couple years ago but I have been asked again for the recipe so, here's a duplicate post. Christmas Eve is usually a huge variety of foods but Christmas Day couscous is our traditional meal.

1 Tbsp. oil ( use olive oil)
2 to 3 lbs. chicken (I use boneless, skinless breast tenders)
2 yellow onion, sliced
4 cloves finely chopped garlic
3 tsp. ground coriander (I heap the tsp.)
2 Tbsp. instant chicken bouillon (I use "Better Than Bouillon")
2 tsp. ground red pepper
2 tsp. ground turmeric (heaping)
7-9 zucchini, cut into 1/2 inch slices
2 lbs. baby carrots
2 2/3 cups of plain couscous
1 1/2 cup raisins

Cook chicken in oil until slightly brown on all sides then place in large pot. (Big stock pot) Add to large pot carrots, onions, garlic, coriander, bouillon, red pepper, and turmeric. Cover with water and heat to boiling. Let simmer a 10-15 minutes than add zucchini. Cook until chicken turns yellow and vegetables are done. Serve over couscous. (I sometimes let this simmer an hour but you don't have to wait that long.)

In a two quart bowl, mix couscous, raisins, and a 1/2 tsp. of salt then pour 2 cups of boiling water over it. Let stand 5-7 minutes until all the water is absorbed. In a large skillet, put 2 sticks (1 cup) of butter or margarine and 2 rounded/heaping tsp. ground turmeric. When butter is melted and turmeric mixed in, add the couscous. Cook and stir until all the couscous looks yellow and is fluffy like rice.