African Peanut Soup With Mustard Greens

I got this recipe about 2 years ago in a magazine which I promptly misplaced. About a month ago I got it again in an email from Cuisine at Home. This time I promptly made it with mustard greens from my garden and took it to a potluck. All I brought home was an empty pot it was so good. I've adjusted the cayenne because some people found it to be a bit warm at 1/2 tsp although my dh and I enjoyed it as is.

• Ready In: 40 mins
• Serves: 4-6

Ingredients

• 2  tablespoons olive oil
• 1  cup yellow onion, diced
• 1⁄2 cup carrot, diced
• 1⁄2 cup celery, diced
• 1⁄4 cup red bell pepper, diced
• 1  tablespoon garlic, minced
• 1  tablespoon chili powder
• 1  teaspoon salt
• 1⁄2 teaspoon cayenne
• 4  cups low sodium chicken broth
• 2  cups  cooked chicken breasts, shredded
• 1 (14 1/2ounce) can diced tomatoes
• 1⁄2 cup creamy peanut butter
• 1⁄4 cup  dry  instant couscous
• 4  cups  mustard greens, stemmed, chopped
•  salt

Directions

1. Heat oil in a stock pot.
2. Add onion sautéing until transparent.
3. Add carrot, celery, bell pepper, garlic, and seasonings.
4. Cook about 4 minutes, stirring often.
5. Add broth, chicken, tomatoes and greens.
6. Bring to a boil, reduce heat to low, and simmer 10 minutes.
7. Stir in peanut butter and couscous.
8. Cover, remove from heat, and allow to sit 5 minutes.
9. Garnish each serving with peanuts and scallions.