Moroccan Chicken-and-Couscous Soup
Try this Moroccan Chicken-and-Couscous Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 4
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
contains pasta
dairy free
- 1 onion, chopped
- 1 teaspoon ground cumin
- 1 quart water
- 1/4 teaspoon cayenne
- 1 3/4 teaspoons salt
- 1/4 teaspoon fresh-ground black pepper
- 2 tablespoons cooking oil
- 1 zucchini, quartered lengthwise and cut crosswise i
- 1/3 cup chopped fresh parsley
- 1/2 cup couscous
- 3/4 cup tomato puree
- 1 pound boneless skinless chicken thighs (about 4) cut into approximately 1 1/2-by-1/4-inch strips
- 1 sweet potato (about 1/2 pound) peeled and cut into 3/4-inch cubes
- 2 cups canned low-sodium chicken broth or homemade stock
- Carbohydrate 34.1912207773022 g
- Cholesterol 0 mg
- Fat 7.37153375046825 g
- Fiber 2.73487916296763 g
- Protein 4.68799250537049 g
- Saturated Fat 0.967522833405752 g
- Serving Size 1 1 Serving (446g)
- Sodium 29.3734166971351 mg
- Sugar 31.4563416143346 g
- Trans Fat 0.460134916806208 g
- Calories 218 calories
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.
