Total Time
Prep 10 mins
Cook 35 mins

A hearty Moroccan soup from one of my favourite Aussie magazines - recipe adapted to suit my family.

Ingredients Nutrition


  1. Heat oil in a large saucepan on high.
  2. Cook the chicken in batches until golden.Remove and set aside.
  3. Add carrots and leeks to same pan,reduce heat to medium and cook for 5 minutes.
  4. Stir in the seasoning and cumin. Return chicken to pan and add stock and tomatoes. Bring to boil then reduce heat.
  5. 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.
  6. Place the couscous in a bowl and add boiling water. Cover with plastic wrap and stand for 5 minutes,then fluff with a fork.
  7. Divide couscous between serving bowls and ladle in the soup.
  8. Serve topped with the chopped coriander and chilli slices.
  9. NOTE: Moroccan Seasoning recipe#141053 is a good substitute if commercial Moroccan Seasoning is unavailable.
Most Helpful

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.

MsPia January 26, 2008

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.

lemoncurd September 13, 2006