Moroccan Chicken-and-Couscous Soup |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
A mainstay in Morocco, steamed couscous topped with a very liquid stew is undeniably delectable, but not exactly quick. We've found, though, that combining all the ingredients in a soup yields similarly sumptuous results in a much shorter time. The dish is decidedly spicy; if you prefer less heat, just reduce the amount of cayenne. Ingredients:
2 tablespoons cooking oil |
1 onion, chopped |
1 pound boneless, skinless chicken thighs (about 4), cut into approximately 1 1/2-by-1/4-inch strips |
1/4 teaspoon cayenne |
1 teaspoon ground cumin |
1 3/4 teaspoons salt |
1/4 teaspoon fresh-ground black pepper |
1 sweet potato (about 1/2 pound), peeled and cut into 3/4-inch cubes |
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 homemade stock |
1/2 cup couscous |
1/3 cup chopped fresh parsley |
Directions:
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.
5. Wine Recommendation: 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.
|
|