Lunch: Moroccan Chicken-and-Couscous Soup

Perennial favorite chicken soup gets a North African treatment with the addition of tomatoes, couscous and cumin.

Ingredients

2 tbsp. Cooking oil
1 onion
1 lb. boneless
1/4 tsp. cayenne
1 tsp. ground cumin
1 3/4 tsp. salt
1/4 tsp. fresh-ground black pepper
1 sweet potato (about 1/2 pound)
1 zucchini
3/4 c. tomato puree
1 qt. water
2 c. canned low-sodium chicken broth or homemade stock
1/2 c. couscous
1/3 c. chopped fresh parsley

Instructions

In a large pot, heat the oil over moderate heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
Increase the heat to moderately high. Add the chicken, cayenne, cumin, salt and pepper to the pot. Cook, stirring occasionally, for 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 minutes.
Add the couscous to the soup. Simmer for 5 minutes, stirring occasionally. Remove the pot from the heat. Let the soup stand, covered, for 2 minutes; add the parsley and serve.
Wine Recommendation: Soup with such a riot of flavors needs a wine that's big but simple. Try a California zinfandel here for its generous, spicy fruit, supple texture, and full body.

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