Moroccan Chicken Soup

"This is from America's Test Kitchen, "The Best Simple Recipes". The contrast of textures in this is great. It's important that you use garam masala that is fresh and flavorful (or use fresh spices in any of the recipes here on Zaar to make it from scratch). Use zucchini that are less than 8 inches for best results."
 
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photo by Bayhill photo by Bayhill
photo by Bayhill
photo by Satyne photo by Satyne
photo by Outta Here photo by Outta Here
Ready In:
40mins
Ingredients:
11
Serves:
5
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ingredients

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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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Reviews

  1. Satyne
    A lovely filling meal, made for ZWT 9 for the Tasty Testers.
     
  2. Outta Here
    WOW! So easy and what a lot of flavor! I also added a diced carrot. The cilantro and a squeeze of lemon was the perfect topper. Very hearty soup. Made for ZWT 9.
     
  3. Bayhill
    Delicious! This quick and easy soup is hearty and very flavorful. I love garam masala because it adds a subtle, yet complex flavor to dishes. It was excellent in this soup! I had leftover chicken when I made recipe#424382, so that is what I used instead of the rotisserie chicken. The cilantro as a garnish was a very nice addition. Thank you for sharing! Made for ZWT9 Family Picks for The Apron String Travelers.
     
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