Chicken and Couscous Soup

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

• Ready In: 45 mins
• Serves: 6-8
• Yields: 6-8 serves

Ingredients

• 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

Directions

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.