Cold Fighting 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

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