Moroccan Chicken And Couscous Soup

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 in a large pot, heat the oil over moderate heat. add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
• 2 increase the heat to moderately high. add the chicken, cayenne, cumin, salt, and pepper to the pot. cook, stirring occasionally, for 2 minutes.
• 3 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 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.