Prep 20 mins
Cook 20 mins
From what I understand, this Moroccan-Style soup reflects many of the bold spices in North Africa, such as coriander, cumin, cinnamon and cardamon. Here we made Apricot Couscous, to serve on top. The numbers are not low but you are getting a whole and very filling meal! The couscous also makes a nice side dish for chicken, fish or lamb. Make the couscous while making the soup. CuisineAtHome.com - June 2009
- 2 cups diced onions
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh minced gingerroot
- 1 tablespoon minced garlic
- 1 teaspoon ground paprika
- 1 teaspoon ground coriander
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon cardamom
- 1⁄4 teaspoon ground turmeric
- 1⁄4 teaspoon ground nutmeg
- 1⁄4 teaspoon crushed red pepper flakes
- 1⁄2 cup good dry white wine
- 4 cups low sodium chicken broth
- 3 cups cooked shredded chicken (we prefer the white meat)
- 15 ounces chickpeas, drained, and rinsed (1 can)
- 14 1⁄2 ounces diced tomatoes with juice (1 can )
- 13 3⁄4 ounces artichoke hearts, drained, and quartered (canned artichokes are best - 1 can)
- 1⁄4 cup pitted quartered kalamata olive
- kosher salt, to taste
- ground black pepper, to taste
- minced fresh cilantro
- toasted slivered almonds
- 2 cups water
- 2 tablespoons honey
- 1 tablespoon extra virgin olive oil
- 1 tablespoon fresh lemon juice (not the bottled kind, pleez)
- minced zest of one lemon
- 1 pinch kosher salt
- 1 cup dry instant couscous
- 1⁄4 cup diced dried apricot
- Sauté onion in oil in a large pot over medium heat until onion is soft, 5 minutes.
- Add gingerroot, garlic, paprika, coriander, cumin, cinnamon, cardamom, turmeric, nutmeg, and pepper flakes.
- Cook 1 minute.
- Deglaze pot with wine, reduce until liquid is nearly evaporated.
- Stir in broth, chicken, chickpeas, tomatoes, artichoke hearts, and olives.
- Bring to a boil.
- Reduce heat to medium-low; simmer soup for 10 minutes.
- Season with salt and pepper.
- Garnish soup with cilantro and almonds.
- Serve with Apricot Couscous and E N J O Y!
- APRICOT COUSCOUS:.
- Bring water honey, oil, lemon juice, zest and salt to a boil in a saucepan.
- Remove from heat.
- Stir in couscous and apricots: cover and let stand until water is absorbed, about 5 minutes.
- Fluff couscous with a fork before serving with soup.
This recipe is from a 2009 Cuisine at home eRecipe. I made it last night for the first time and wondered why I waited so long. Easy and delicious! I have sent this on to several friends, the perfect dish for the cooler weather.
This was prepared at a cooking class I attended, and wow, IS it full of flavor. The mixture of spices doesn't exactly clean out your sinuses (it's not that spicy hot) but it's a great combo of flavors. The instructor made a small mound of couscous in the middle of a wide bowl and carefully spooned the soup around the edge. With the cilantro and almonds on top, it was really a pretty soup to serve. Worth making.
I kind of stumbled across this recipe. I liked the mix of ingredients. This is one of the best soups I have ever eaten. The aroma coming from the kitchen while this is simmering brings my family to the table.The Apricot Couscous is great. I usually need to make a double batch.
"Try It, You'll Like It!!"