Moroccan Chicken Soup With Apricot Couscous

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

• Ready In: 40 mins
• Yields: 9 cups

Ingredients

• SOUP

• 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

• APRICOT COUSCOUS

• 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

Directions

1. SOUP:.
2. Sauté onion in oil in a large pot over medium heat until onion is soft, 5 minutes.
3. Add gingerroot, garlic, paprika, coriander, cumin, cinnamon, cardamom, turmeric, nutmeg, and pepper flakes.
4. Cook 1 minute.
5. Deglaze pot with wine, reduce until liquid is nearly evaporated.
6. Stir in broth, chicken, chickpeas, tomatoes, artichoke hearts, and olives.
7. Bring to a boil.
8. Reduce heat to medium-low; simmer soup for 10 minutes.
9. Season with salt and pepper.
10. Garnish soup with cilantro and almonds.
11. Serve with Apricot Couscous and E N J O Y!
12. APRICOT COUSCOUS:.
13. Bring water honey, oil, lemon juice, zest and salt to a boil in a saucepan.
14. Remove from heat.
15. Stir in couscous and apricots: cover and let stand until water is absorbed, about 5 minutes.
16. Fluff couscous with a fork before serving with soup.