Moroccan Chicken-and-Couscous Soup

Moroccan Chicken-and-Couscous Soup
Photo by © Melanie Acevedo

Ingredients

  • ¼ teaspoon cayenne
  • ¼ teaspoon cayenne
  • 1 onion, chopped
  • 1 onion, chopped
  • ½ cup couscous
  • 1 quart water
  • 1/3 cup chopped fresh parsley
  • + 17 more ingredients
    • 2 cups canned low-sodium chicken broth or homemade stock
    • ¼ teaspoon fresh-ground black pepper
    • ¾ cup tomato puree
    • 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
    • 1 zucchini, quartered lengthwise and cut crosswise into 1-inch pieces
    • 1/3 cup chopped fresh parsley
    • 1 quart water
    • 2 tablespoons cooking oil
    • 1 sweet potato (about 1/2 pound), peeled and cut into 3/4-inch cubes
    • 1 pound boneless, skinless chicken thighs (about 4), cut into approximately 1 1/2-by-1/4-inch strips
    • 2 cups canned low-sodium chicken broth or homemade stock
    • ½ cup couscous
    • 2 tablespoons cooking oil
    • 1 ¾ teaspoons salt
    • ¾ cup tomato puree
    • 1 teaspoon ground cumin

1. In a large pot, heat the oil over moderate heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. 2. Increase the heat to moderately high. Add the chicken, cayenne, cumin, salt, and pepper to the pot. Cook, stirring occasionally, for 2 minutes. 3. Stir in the ...

View full recipe at My Recipes

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