Moroccan Chicken and Couscous Soup

Submitted by dicentra

"Quick From Scratch Soups & Salads - Food & Wine. WINE: 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. Berry-flavored zinfandel."

 

• Ready In: 30mins
• Ingredients: 14
• Serves: 4

ingredients

• 29.58 ml cooking oil
• 1 onion, chopped
• 453.59 g boneless skinless chicken thighs (about 4)
• 1.23 ml cayenne
• 4.92 ml ground cumin
• 8.62 ml salt
• 1.23 ml fresh ground black pepper
• 1 sweet potato, peeled and cut into 3/4-inch cubes (about 1/2 pound)
• 1 zucchini, quartered lengthwise and cut crosswise into 1-inch pieces
• 177.44 ml tomato puree
• 946.0 ml water
• 473.18 ml canned low sodium chicken broth or 473.18 ml homemade stock
• 118.29 ml couscous
• 78.78 ml chopped fresh parsley

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 the heat to moderately high. Add the chicken, cayenne, cumin, salt, and pepper to the pot. Cook, stirring occasionally, for 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 minutes.
4. 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.

Reviews

[cchampion1974]

This recipe is also in the Quick from Scratch Chicken Cookbook -- Food and Wine, which I own. I have been meaning to make this one and I just so happened to have almost everything on hand. I love recipes that require so little ingredients but are high in flavor. I was skeptical at first, thinking that it wasn't going to be very robust but I was wrong. Served with a simple salad and wine. Thanks for the post!!