Exotic Moroccan Chicken Soup with Couscous
Ingredients
- 1 recipe for Lemon–Apricot Couscous, see below
- 2 teaspoons extra virgin olive oil
- 2 cups onions, diced
- 2 tablespoons ginger (from a jar), see shopping tip
- 1 tablespoon fresh garlic, minced
- 1 teaspoon each paprika and coriander
- ½ teaspoon each cumin, cinnamon and cardamom
- ¼ teaspoon each turmeric and red pepper flakes
- ½ cup white wine
- 4 cups reduced-sodium chicken broth, I used Swanson’s
- 1 (14.5 oz) can garbanzo beans, drained and rinsed
- 1 (14.5 oz) can diced tomatoes in juice
- 12 ounces cooked chicken breast, cut into small chunks, see shopping tip
- ¼ cup Kalamata olives, pitted and quartered
- Fresh ground pepper, to taste
Instructions
- Prepare the Lemon–Apricot Couscous. Set aside until soup is finished.
- While couscous is cooking, in a large nonstick pot, heat olive oil. Add onions and sauté until soft, about 5 minutes. Stir in ginger, garlic, paprika, coriander, cumin, cinnamon, cardamom, turmeric and red pepper flakes. Cook for 1 minute.
- Deglaze the pot with wine. Reduce until liquid is almost evaporated. Stir in beans, tomatoes, chicken and olives. Bring soup to a boil, reduce heat and simmer for 10 minutes. Season with fresh ground pepper, to taste.
- To serve: Ladle 1⅓ cups of soup into each bowl. Scoop ½ cup serving of couscous on top of each.
Nutrition
Serving: 1.33cupCalories: 418kcalCarbohydrates: 60gProtein: 26gFat: 8gSodium: 803mgFiber: 7gSugar: 20gPlus Points: 10