Moroccan Chicken and Couscous Soup

7 Mar

This recipe is based on one from delish.com with slight variations. This was my first successful soup attempt, almost two years ago, and it’s so delicious!

Time: 30 minutes             Serves: 6-8

Ingredients


  • 3 tbsp cooking oil
  • 1 onion, chopped
  • 1 lb boneless skinless chicken (original recipe called for thighs but I was only able to buy breasts)
  • 1/4 tsp cayenne pepper
  • 1 tsp ground cumin
  • 1 3/4 tsp salt
  • 1/4 tsp black pepper (fresh ground)
  • 1 sweet potato, peeled and cut into 3/4-inch cubes (about 1/2 pound)
  • 2 zucchinis (medium), quartered lengthwise & cut crosswise into 1-inch pieces
  • 3/4 cup tomato puree
  • 4 cups chicken stock (canned or homemade)
  • 2 cups water
  • 1/2 cup couscous
  • 1/3 cup fresh parsley, chopped
  • 1 can garbanzo beans a.k.a chickpeas, drained

How to make it


  • In a large pot, heat the oil over moderate heat. Add the onion and cook, stirring occasionally until translucent, about 5 minutes.
  • Increase heat to moderately high. Add the chicken, cayenne, cumin, salt and pepper. Cook, stirring occasionally for about 2 minutes.
  • Stir in the sweet potato, zucchini, tomato puree, water and broth. Bring to a boil. Reduce the heat and simmer, stirring occasionally until the vegetables are tender, about 10-15 minutes.
  • Add the couscous to the soup. Simmer for 5 minutes, stirring occasionally. Add the garbanzo beans, stir and cook for another minute. Remove pot from heat and let soup stand, covered for 2 minutes. Add parsley & serve.
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