Chicken and Couscous Soup

Recipe by Fairy Nuff
READY IN: 45mins
SERVES: 6-8
YIELD: 6-8 serves
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat oil in a large saucepan on high.
  • Cook the chicken in batches until golden.Remove and set aside.
  • Add carrots and leeks to same pan,reduce heat to medium and cook for 5 minutes.
  • Stir in the seasoning and cumin. Return chicken to pan and add stock and tomatoes. Bring to boil then reduce heat.
  • 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.
  • Place the couscous in a bowl and add boiling water. Cover with plastic wrap and stand for 5 minutes,then fluff with a fork.
  • Divide couscous between serving bowls and ladle in the soup.
  • Serve topped with the chopped coriander and chilli slices.
  • NOTE: Moroccan Seasoning recipe#141053 is a good substitute if commercial Moroccan Seasoning is unavailable.
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