Chicken and Couscous Soup |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 7 |
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A hearty Moroccan soup from one of my favourite Aussie magazines - recipe adapted to suit my family. Ingredients:
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 |
Directions:
1. Heat oil in a large saucepan on high.
2. Cook the chicken in batches until golden.Remove and set aside.
3. Add carrots and leeks to same pan,reduce heat to medium and cook for 5 minutes.
4. Stir in the seasoning and cumin. Return chicken to pan and add stock and tomatoes. Bring to boil then reduce heat.
5. 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.
6. Place the couscous in a bowl and add boiling water. Cover with plastic wrap and stand for 5 minutes,then fluff with a fork.
7. Divide couscous between serving bowls and ladle in the soup.
8. Serve topped with the chopped coriander and chilli slices.
9. NOTE: Moroccan Seasoning Moroccan Seasoning Mix is a good substitute if commercial Moroccan Seasoning is unavailable.
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