Prep 10 mins
Cook 35 mins
A hearty Moroccan soup from one of my favourite Aussie magazines - recipe adapted to suit my family.
- 1 tablespoon oil
- 1 kg chicken thigh fillet, cut in 3
- 2 carrots, chopped
- 1 leek, washed and finely sliced
- 2 teaspoons moroccan seasoning, see note
- 1 teaspoon ground cumin
- 4 cups chicken stock
- 800 g peeled chopped tomatoes
- 2 cups pumpkin, diced
- 2 zucchini, diced
- 1 lemon, zest of
- 2 cups couscous
- 2 cups boiling water
- 1⁄4 cup fresh coriander, chopped
- 1 birds eye chile, finely sliced
- Heat oil in a large saucepan on high.
- Cook the chicken in batches until golden.Remove and set aside.
- Add carrots and leeks to same pan,reduce heat to medium and cook for 5 minutes.
- Stir in the seasoning and cumin. Return chicken to pan and add stock and tomatoes. Bring to boil then reduce heat.
- Stir in pumpkin and simmer for 5 minutes or until pumpkin is tender. Add zucchini and zest,season to taste and simmer further 5 minutes.
- Place the couscous in a bowl and add boiling water. Cover with plastic wrap and stand for 5 minutes,then fluff with a fork.
- Divide couscous between serving bowls and ladle in the soup.
- Serve topped with the chopped coriander and chilli slices.
- NOTE: Moroccan Seasoning recipe#141053 is a good substitute if commercial Moroccan Seasoning is unavailable.
The flavors of this soup are amazing. It's like fireworks in your mouth. I used large couscous, because that is what I had on hand. Thank you Fairy Nuff.
A really hearty rustic soup which passes as main meal. I followed the recipe to the T except I left out the leeks and used shallots instead also I left out the chilli and sauted the chicken with some garlic and red chili paste.Next time I will add more morrocan spice to the dish. I loved the lemoney flavour and the corriander was the "cherry" on top. Thank you for posting Fairy Nuff.
Really enjoyed this soup and the lucious combination of vegetables and spices. My one change was to use cubed chicken breasts and a smaller amount than sugeested. (A personal preference.) The soup was full of flavors from the spice (used Moroccan Seasoning recipe#141053) and next time, I will probably add a bit more. Also thinking a bit of harrisa would have been a good addition. The cilantro topping is a must and really made the flavors come out. Thanks for a wonderful set of meals as we too noshed for many days on this one.