Moroccan Chicken and Couscous Soup

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: 30 mins
• Serves: 4

Ingredients

• 2  tablespoons  cooking oil
• 1  onion, chopped
• 1  lb boneless skinless chicken thighs (about 4)
• 1⁄4 teaspoon cayenne
• 1  teaspoon ground cumin
• 1 3⁄4 teaspoons salt
• 1⁄4 teaspoon 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
• 3⁄4 cup tomato puree
• 1  quart water
• 2  cups  canned low sodium chicken broth or 2  cups  homemade  stock
• 1⁄2 cup couscous
• 1⁄3 cup  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.