A wonderfully spiced, hearty and healthy soup. Easy to prepare, and I served it with some crusty bread. It warmed us.
Moroccan chicken and couscous soup (from Food&Wine)
2 tablespoons olive oil
1 onion, chopped
1 pound boneless chicken breast, until into thin strips
1/8 teaspoon cayenne
1 teaspoon ground cumin
1 3/4 teaspoons salt
1/8 teaspoon freshly ground black pepper
1 sweet potato, peeled and cut into 1″ pieces
1 zucchini, quartered lengthwise and cut crosswise into 1″ pieces
3/4 cup tomato puree
1 quart water
2 cups chicken broth
1/2 cup couscous
1/3 cup chopped fresh parlsey
In a large pot, heat the oil over moderate heat. Add the onion and cook, stirring occasionally, til 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. Makes 4 servings.