Moroccan Chicken Soup

Recipe by Debbie R.
READY IN: 40mins
SERVES: 5
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Remove the skin from the chicken. Shred meat into bite-sized pieces.
  • Heat oil in dutch oven over medium until it shimmers. Cook onion until lightly browned, about 5 minutes. Stir in garam masala and cook until fragrance, about 30 seconds.
  • Add broth and tomatoes; bring to simmer. Stir in chickpeas, zucchini and couscous. Cook, covered, until couscous is tender, about 8 minutes.
  • Stir in chicken. Season with salt and pepper. Serve with chopped cilantro and lemon wedges.
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