Moroccan Chicken Soup With Apricot Couscous

Recipe by Manami
READY IN: 40mins
YIELD: 9 cups




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