Chicken And Couscous Soup Recipes

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CHICKEN AND COUSCOUS SOUP



Chicken and Couscous Soup image

A hearty Moroccan soup from one of my favourite Aussie magazines - recipe adapted to suit my family.

Provided by Fairy Nuff

Categories     One Dish Meal

Time 45m

Yield 6-8 serves, 6-8 serving(s)

Number Of Ingredients 15

1 tablespoon oil
1 kg chicken thigh fillet, cut in 3
2 carrots, chopped
1 leek, washed and finely sliced
2 teaspoons moroccan seasoning, see note
1 teaspoon ground cumin
4 cups chicken stock
800 g peeled chopped tomatoes
2 cups pumpkin, diced
2 zucchini, diced
1 lemon, zest of
2 cups couscous
2 cups boiling water
1/4 cup fresh coriander, chopped
1 birds eye chile, finely sliced

Steps:

  • Heat oil in a large saucepan on high.
  • Cook the chicken in batches until golden.Remove and set aside.
  • Add carrots and leeks to same pan,reduce heat to medium and cook for 5 minutes.
  • Stir in the seasoning and cumin. Return chicken to pan and add stock and tomatoes. Bring to boil then reduce heat.
  • Stir in pumpkin and simmer for 5 minutes or until pumpkin is tender. Add zucchini and zest,season to taste and simmer further 5 minutes.
  • Place the couscous in a bowl and add boiling water. Cover with plastic wrap and stand for 5 minutes,then fluff with a fork.
  • Divide couscous between serving bowls and ladle in the soup.
  • Serve topped with the chopped coriander and chilli slices.
  • NOTE: Moroccan Seasoning recipe#141053 is a good substitute if commercial Moroccan Seasoning is unavailable.

Nutrition Facts : Calories 559.1, Fat 11.7, SaturatedFat 2.7, Cholesterol 143.1, Sodium 411.6, Carbohydrate 65.1, Fiber 6.4, Sugar 9.6, Protein 47.1

QUICK CHICKEN COUSCOUS



Quick Chicken Couscous image

Take a break from pasta, rice, and potatoes with this quick chicken couscous bowl. Made with chicken breast (or thighs, or even leftover chicken!) and diced veggies of your choice, it's an impressive meal that takes just minutes to make once all the ingredients are prepped. The chicken is moist and tender, the couscous is light yet satisfying, and the veggies add color, flavor, and texture. It can be eaten at any temperature and would be perfect to pack for a picnic.

Provided by Chef John

Time 40m

Yield 2

Number Of Ingredients 19

1 ¼ cups whole wheat couscous
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 pinch cayenne pepper
3 tablespoons olive oil
1 (8 ounce) skinless, boneless chicken breast half
1 pinch kosher salt to taste
1 tablespoon olive oil, or more to taste
½ cup diced red onion
1 cup chicken broth
½ cup diced zucchini
½ cup diced green beans
½ cup diced red bell pepper
¼ cup thinly sliced green onions
½ teaspoon smoked paprika
½ teaspoon ground turmeric
2 tablespoons chopped flat-leaf (Italian) parsley, or to taste
2 tablespoons crumbled feta cheese, or to taste
1 pinch chili flakes

Steps:

  • Place couscous in a heat-proof mixing bowl. Add salt, pepper, cayenne, and olive oil; stir with a spoon until all couscous is coated with oil. Level off to smooth the top and set aside.
  • Season chicken on both sides with salt.
  • Heat olive oil in a saucepan over high heat. Add chicken and sear for 2 to 3 minutes on one side. Flip and add onions. Sear chicken on second side, while sauteing onions at the same time, for 2 to 3 minutes.
  • Remove chicken to a plate and let cool for a few minutes. Cut chicken into 1/2-inch cubes and return to the saucepan.
  • Add chicken broth, zucchini, green beans, bell pepper, green onions, paprika, and turmeric to the saucepan. Place over high heat. As soon as it boils, remove from the heat and carefully dump it on top of the couscous; do not stir. Immediately wrap bowl tightly with foil and set a timer for 5 minutes.
  • When timer goes off, unwrap foil and toss in parsley. Stir to combine ingredients. Taste and adjust for salt.
  • Spoon couscous onto serving plate and garnish with feta cheese, chili flakes, and parsley and a drizzle of olive oil.

Nutrition Facts : Calories 966 calories, Carbohydrate 125 g, Cholesterol 70 mg, Fat 34.7 g, Fiber 21.3 g, Protein 46.3 g, SaturatedFat 5.9 g, Sodium 1428.6 mg, Sugar 5.7 g

MOROCCAN CHICKEN AND COUSCOUS SOUP



Moroccan Chicken and Couscous Soup image

Quick From Scratch Soups & Salads - Food & Wine. WINE: 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. Berry-flavored zinfandel.

Provided by dicentra

Categories     Poultry

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

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

Steps:

  • 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.

TOMATO COUSCOUS SOUP



Tomato Couscous Soup image

"I like this simple soup because the fresh tomato flavor really stands out," notes Joyce Woldt of Waupaca, Wisconsin. "It's a favorite at our house alongside a toasted cheese sandwich."

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 2 servings.

Number Of Ingredients 8

1/4 cup chopped onion
1 garlic clove, minced
2 teaspoons olive oil
1-1/2 cups reduced-sodium chicken or vegetable broth
2 medium tomatoes, peeled, seeded and chopped
1 teaspoon fresh oregano or 1/4 teaspoon dried oregano
3 tablespoons uncooked couscous
1/8 teaspoon salt

Steps:

  • In a large saucepan, saute onion and garlic in oil until tender. Add the broth, tomatoes and oregano. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until tomatoes are tender. , Remove from the heat; stir in couscous and salt. Let stand for 5 minutes.

Nutrition Facts : Calories 152 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 625mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges

PARMESAN CHICKEN COUSCOUS



Parmesan Chicken Couscous image

Simple ingredients make clever use of leftover chicken in an innovative dish any home cook would be proud to plate. I like to serve it with a side of fresh fruit. -Lisa Abbott, New Berlin, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 10

1/2 cup chopped walnuts
2 teaspoons olive oil, divided
3 garlic cloves, minced
2 cups chopped fresh spinach
1-1/2 cups cubed cooked chicken
1-1/4 cups water
2 teaspoons dried basil
1/4 teaspoon pepper
1 package (5.9 ounces) Parmesan couscous
1/4 cup grated Parmesan cheese

Steps:

  • In a large saucepan, cook walnuts over medium heat in 1 teaspoon oil for 2-3 minutes or until toasted. Remove and set aside., In the same pan, saute garlic in remaining oil for 1 minute. Add the spinach, chicken, water, basil and pepper. Bring to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until water is absorbed. Fluff with a fork. Stir in walnuts and sprinkle with cheese.

Nutrition Facts : Calories 391 calories, Fat 18g fat (3g saturated fat), Cholesterol 51mg cholesterol, Sodium 490mg sodium, Carbohydrate 34g carbohydrate (1g sugars, Fiber 3g fiber), Protein 25g protein. Diabetic Exchanges

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