Moroccan Chicken & Couscous Soup |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This recipe is based on one from with slight variations. It was my first successful soup attempt and so delicious! 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 cousous |
1/3 cup fresh parsley, chopped |
1 can garbanzo beans a.k.a chickpeas, drained |
Directions:
1. In a large pot, heat the oil over moderate heat. Add the onion and cook, stirring occasionally until translucent, about 5 minutes.
2. Increase heat to moderately high. Add the chicken, cayenne, cumin, salt and pepper. Cook, stirring occasionally for about 2 minutes.
3. 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.
4. 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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