Chicken And Couscous Soup Recipes

CHICKEN AND COUSCOUS SOUP

Steps:

• Heat oil in a large saucepan on high.
• Cook the chicken in batches until golden.Remove and set aside.
• Add carrots and leeks to same pan,reduce heat to medium and cook for 5 minutes.
• Stir in the seasoning and cumin. Return chicken to pan and add stock and tomatoes. Bring to boil then reduce heat.
• 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.
• Place the couscous in a bowl and add boiling water. Cover with plastic wrap and stand for 5 minutes,then fluff with a fork.
• Divide couscous between serving bowls and ladle in the soup.
• Serve topped with the chopped coriander and chilli slices.
• NOTE: Moroccan Seasoning recipe#141053 is a good substitute if commercial Moroccan Seasoning is unavailable.

COLD-FIGHTING CHICKEN AND COUSCOUS SOUP

Steps:

• Cook and Shred Chicken
• In a Dutch Oven, add 2 T olive oil. Saute' Carrots, celery, and onions until tender.
• Add in Chicken, Stock, and ,cayenne pepper,,lemon juice. . Stir. Add in Couscous, Stir, Simmer 1/2 hour.

MOROCCAN CHICKEN AND COUSCOUS SOUP

Steps:

• In a large pot, heat the oil over moderate heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
• Increase the heat to moderately high. Add the chicken, cayenne, cumin, salt, and pepper to the pot. Cook, stirring occasionally, for 2 minutes.
• 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.
• 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.