Moroccan Chicken And Couscous Soup Recipes

MOROCCAN CHICKEN AND COUSCOUS SOUP

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.

MOROCCAN CHICKEN SOUP WITH APRICOT COUSCOUS

Steps:

• SOUP:.
• Sauté onion in oil in a large pot over medium heat until onion is soft, 5 minutes.
• Add gingerroot, garlic, paprika, coriander, cumin, cinnamon, cardamom, turmeric, nutmeg, and pepper flakes.
• Cook 1 minute.
• Deglaze pot with wine, reduce until liquid is nearly evaporated.
• Stir in broth, chicken, chickpeas, tomatoes, artichoke hearts, and olives.
• Bring to a boil.
• Reduce heat to medium-low; simmer soup for 10 minutes.
• Season with salt and pepper.
• Garnish soup with cilantro and almonds.
• Serve with Apricot Couscous and E N J O Y!
• APRICOT COUSCOUS:.
• Bring water honey, oil, lemon juice, zest and salt to a boil in a saucepan.
• Remove from heat.
• Stir in couscous and apricots: cover and let stand until water is absorbed, about 5 minutes.
• Fluff couscous with a fork before serving with soup.

MOROCCAN CHICKEN AND COUSCOUS SOUP

Steps:

• In a large pot, heat the oil over moderate heat. Add the onion and cook, stirring occasionally, until translucent - 5 minutes. Stir in sweet potato, zucchini, tomato sauce and paste, and broth. Bring to a boil. Salt and pepper to taste. Reduce heat and simmer, stirring occasionally, until vegetables are tender -- 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. Garnish with parsley if desired and serve.

MOROCCAN CHICKEN AND VEGETABLE SOUP

Steps:

• Remove the meat from the chicken and discard the skin. Chop the meat into large chunks. Cut the chicken carcass into 2 or 3 pieces and put in a large pot with the chicken broth, leek greens, chunked celery, carrot peels, garlic, cilantro stems and 1/2 teaspoon salt. Add 6 cups water to cover, bring to a simmer over medium heat and cook until the carcass is falling apart and the broth is flavorful, 20 to 25 minutes. Strain the broth, discarding any solids, and reserve.
• Wipe the pot clean and heat the olive oil over medium heat. Add the chopped leeks, celery, carrots, zucchini and yellow squash. Season with 1/2 teaspoon salt and cook until the leeks begin to wilt, 3 to 4 minutes. Add the harissa, ras el hanout and tomato paste and stir to coat the vegetables, cooking until the spices darken. Add the broth and chickpeas, cover and simmer until the vegetables are very tender, about 15 minutes. Stir in the chopped chicken, cilantro leaves and the spinach. Cook until the spinach is wilted, about 2 minutes. Serve with a spoonful of Greek yogurt on top.

MOROCCAN CHICKEN AND COUSCOUS

Steps:

• Combine the carrots and 1 cup water in a saucepan over medium-high heat. Cook until crisp-tender, about 7 minutes; cover and set aside.
• Meanwhile, heat a large skillet over medium-high heat. Add the olive oil, then add the chicken and season with salt and pepper. Cook, turning occasionally, until browned and just cooked through, about 4 minutes. Transfer to a plate using a slotted spoon. Add the onion to the skillet and season with 1/4 teaspoon salt. Cover and cook, stirring occasionally, until lightly browned, about 6 minutes. Stir in the cumin and cinnamon; remove from the heat.
• Add the couscous, chickpeas, apricots and lemon zest to the skillet. Add the carrots and the hot cooking water (return to a simmer if the liquid has cooled); stir to combine. Add the chicken and any collected juices. Cover and let stand until the liquid is absorbed and the couscous is tender, about 5 minutes; fluff with a fork. Stir in the lemon juice and cilantro. Season with salt.

MOROCCAN CHICKEN AND COUSCOUS SOUP RECIPE - (4.1/5)

Steps:

• 1. Bring the broth, chickpeas, tomatoes, carrots and cinnamon to a boil in a large covered saucepan. Reduce the heat and simmer, covered, until the carrots are tender, about 2 minutes. Add the chicken and heat thrugh, about 1 minute. 2. Stir in the spinach and couscous. Remove from the heat, cover, and let stand until the couscous is tender and the spinachwilts, about 5 minutes.

MOROCCAN CHICKEN AND WHOLE GRAIN COUSCOUS

Steps:

• Prepare the couscous according to package directions.
• Heat the oil in a large pot over medium heat, and cook onion until tender. Mix in bay leaves, cloves, cinnamon, turmeric, and cayenne pepper. Place chicken in the pot, and cook until well browned. Pour garbanzo beans, tomatoes, and broth into the pot, and bring to a boil. Reduce heat to low, and simmer 25 minutes.
• Mix carrots and zucchini into pot. Season with salt. Continue cooking 10 minutes, or until vegetables are tender. Serve stew over cooked couscous.

MOROCCAN CHICKEN COUSCOUS

Steps:

• In a Dutch oven, combine chicken, carrots, onions, tomatoes, chickpeas, stock, water, ginger, turmeric, cinnamon, chili powder, 1 teaspoon salt, and 1/8 teaspoon pepper. Break up the tomatoes with a spoon.
• Bring to a simmer over medium heat. Cover, and cook for 15 minutes. Add zucchini, and cook until chicken is cooked through, yet still tender, about 15 minutes more.
• Serve couscous in bowls. Spoon chicken, vegetables, and broth on top.