MOROCCAN CHICKEN COUSCOUS SOUP RECIPES

MOROCCAN CHICKEN AND COUSCOUS SOUP RECIPE - FOOD.COM

Moroccan Chicken and Couscous Soup Recipe - Food.com image

Quick From Scratch Soups & Salads - Food & Wine. WINE: Soup with such a riot of flavors needs a wine that's big but simple. Try a California zinfandel here for its generous, spicy fruit, supple texture, and full body. Berry-flavored zinfandel.

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons cooking oil
1 onion, chopped
1 lb boneless skinless chicken thighs (about 4)
1/4 teaspoon cayenne
1 teaspoon ground cumin
1 3/4 teaspoons salt
1/4 teaspoon fresh ground black pepper
1 sweet potato, peeled and cut into 3/4-inch cubes (about 1/2 pound)
1 zucchini, quartered lengthwise and cut crosswise into 1-inch pieces
3/4 cup tomato puree
1 quart water
2 cups canned low sodium chicken broth or 2 cups homemade stock
1/2 cup couscous
1/3 cup chopped fresh parsley

Steps:

In a large pot, heat the oil over moderate heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
Increase the heat to moderately high. Add the chicken, cayenne, cumin, salt, and pepper to the pot. Cook, stirring occasionally, for 2 minutes.
Stir in the sweet potato, zucchini, tomato puree, water, and broth. Bring to a boil. Reduce the heat and simmer, stirring occasionally, until the vegetables are tender, about 10 minutes.
Add the couscous to the soup. Simmer for 5 minutes, stirring occasionally. Remove the pot from the heat. Let the soup stand, covered, for 2 minutes; add the parsley and serve.

Nutrition Facts : Calories 365.6, FatContent 12.5, SaturatedFatContent 2.3, CholesterolContent 94.4, SodiumContent 1198.6, CarbohydrateContent 34, FiberContent 4.2, SugarContent 5.9, ProteinContent 29.9

MOROCCAN CHICKEN-AND-COUSCOUS SOUP RECIPE | MYRECIPES

Moroccan Chicken-and-Couscous Soup Recipe | MyRecipes image

A mainstay in Morocco, steamed couscous topped with a very liquid stew is undeniably delectable, but not exactly quick. We've found, though, that combining all the ingredients in a soup yields similarly sumptuous results in a much shorter time. The dish is decidedly spicy; if you prefer less heat, just reduce the amount of cayenne.

Provided by MyRecipes

Yield 4

Number Of Ingredients 14

Ingredients

2 tablespoons cooking oil
1 onion, chopped
1 pound boneless, skinless chicken thighs (about 4), cut into approximately 1 1/2-by-1/4-inch strips
¼ teaspoon cayenne
1 teaspoon ground cumin
1?¾ teaspoons salt
¼ teaspoon fresh-ground black pepper
1 sweet potato (about 1/2 pound), peeled and cut into 3/4-inch cubes
1 zucchini, quartered lengthwise and cut crosswise into 1-inch pieces
¾ cup tomato puree
1 quart water
2 cups canned low-sodium chicken broth or homemade stock
½ cup couscous
? cup chopped fresh parsley

Steps:

In a large pot, heat the oil over moderate heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
Increase the heat to moderately high. Add the chicken, cayenne, cumin, salt, and pepper to the pot. Cook, stirring occasionally, for 2 minutes.
Stir in the sweet potato, zucchini, tomato puree, water, and broth. Bring to a boil. Reduce the heat and simmer, stirring occasionally, until the vegetables are tender, about 10 minutes.
Add the couscous to the soup. Simmer for 5 minutes, stirring occasionally. Remove the pot from the heat. Let the soup stand, covered, for 2 minutes; add the parsley and serve.
Wine Recommendation: Soup with such a riot of flavors needs a wine that's big but simple. Try a California zinfandel here for its generous, spicy fruit, supple texture, and full body.

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A mainstay in Morocco, steamed couscous topped with a very liquid stew is undeniably delectable, but not exactly quick. We've found, though, that combining all the ingredients in a soup yields similarly sumptuous results in a much shorter time. The dish is decidedly spicy; if you prefer less heat, just reduce the amount of cayenne.Plus: More Soup Recipes and Tips
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In a large pot, heat the oil over moderate heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Increase the heat to moderately high. Add the chicken, cayenne, cumin, salt and pepper to the pot. Cook, stirring occasionally, for 2 minutes. Stir in the sweet potato, zucchini, tomato puree, water and broth. Bring to a boil. Reduce the heat and simmer, stirring occasionally, until the vegetables are tender, about 10 minutes. Add the couscous to the soup. Simmer for 5 minutes, stirring occasionally. Remove the pot from the heat. Let the soup stand, covered, for 2 minutes; add the parsley and serve. Wine Recommendation: Soup with such a riot of flavors needs a wine that's big but simple. Try a California zinfandel here for its generous, spicy fruit, supple texture, and full body.

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