Moroccan Chicken And Couscous Soup North African Recipes Chicken And Pasta Soup Recipes Chicken And Vegetable Soup Recipes

Ingredients

2 tbsp. Cooking oil

1 onion

1 lb. boneless

1/4 tsp. cayenne

1 tsp. ground cumin

1 3/4 tsp. salt

1/4 tsp. fresh-ground black pepper

1 sweet potato (about 1/2 pound)

1 zucchini

3/4 c. tomato puree

1 qt. water

2 c. canned low-sodium chicken broth or homemade stock

1/2 c. couscous

c. chopped fresh parsley

Preparation

Step 1In a large pot, heat the oil over moderate heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.Step 2Increase the heat to moderately high. Add the chicken, cayenne, cumin, salt and pepper to the pot. Cook, stirring occasionally, for 2 minutes.Step 3Stir 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.Step 4Add 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.Step 5Wine 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.