I am a fan of Moroccan food, so I thought this would be better than it turned out. I pureed a can of petite diced tomatoes because I did not have a can of the puree. I had to add more cumin (to make 2 tsp total), salt, and black pepper to give it more flavor. When that was not enough, I also added some lemon juice and cilantro as suggested by another reviewer. I used whole wheat couscous which gave it a strange smell, and it didn't help the overall flavor. My husband does not like soup or couscous, and I didn't think it turned out so great, so I probably won't make this again.
Moroccan Chicken-and-Couscous Soup
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.
- 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
- 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.
- 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.
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