Chicken and Couscous Soup

Name: Chicken and Couscous Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6-8 serves, 6-8 serving(s)
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

(4)

Recipe by Fairy Nuff

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

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READY IN: 45mins

SERVES: 6-8

YIELD: 6-8 serves

UNITS: US

INGREDIENTS

Nutrition

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

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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