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Moroccan Chicken And Couscous Soup

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Ingredients

Adjust Servings:
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

Nutritional information

365.6
Calories
112 g
Calories From Fat
12.5 g
Total Fat
2.3 g
Saturated Fat
94.4 mg
Cholesterol
1198.6 mg
Sodium
34 g
Carbs
4.2 g
Dietary Fiber
5.9 g
Sugars
29.9 g
Protein
663g
Serving Size

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Moroccan Chicken And Couscous Soup

Features:
    Cuisine:

    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.

    • 50 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Moroccan Chicken and Couscous Soup, 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 , This recipe is also in the Quick from Scratch Chicken Cookbook — Food and Wine, which I own I have been meaning to make this one and I just so happened to have almost everything on hand I love recipes that require so little ingredients but are high in flavor I was skeptical at first, thinking that it wasn’t going to be very robust but I was wrong Served with a simple salad and wine Thanks for the post!!


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    Steps

    1
    Done

    In a Large Pot, Heat the Oil Over Moderate Heat. Add the Onion and Cook, Stirring Occasionally, Until Translucent, About 5 Minutes.

    2
    Done

    Increase the Heat to Moderately High. Add the Chicken, Cayenne, Cumin, Salt, and Pepper to the Pot. Cook, Stirring Occasionally, For 2 Minutes.

    3
    Done

    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.

    4
    Done

    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.

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    Jackson Rivera

    Taco extraordinaire creating unique and flavorful fillings for his dishes.

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