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