Moroccan Chicken Soup with Couscous

After an unusually balmy November, winter has finally made it’s way to Ohio. And that can only mean one thing…soup time ! This fragrant soup, chock full of chicken, vegetables and couscous, is inspired by the flavors of Morocco and is practically a meal in a bowl.

Makes 12 cups

3 T. olive oil
1 onion, chopped
2 red peppers chopped
2 celery stalks, chopped
1 T. fresh ginger, minced
2 garlic cloves, minced

2 t. ground curry
2 t. ground coriander
1 t. turmeric
1/4 t. cinnamon
1 T. sugar
salt and pepper

10 cups chicken broth
1-1/2 lbs. butternut squash, peeled, seeded and cut into 1″ cubes
1- zucchini cut into I” cubes
1 cup frozen lima beans, thawed
3 chicken breasts cooked and sliced
1/2 cup uncooked couscous
2 cups fresh kale, chopped
1/2 cup fresh cilantro, chopped

Heat oil in a medium stockpot. Sauté the onion, peppers, celery, garlic and ginger until tender.

Add the sugar, spices, salt, pepper and stir to coat the vegetables.

Add the chicken broth.

Add the squash and bring the mixture to a boil. Reduce the heat, cover partially and simmer for 15 minutes until the squash is tender.

Stir in the zucchini, chicken, lima beans and couscous. Cover and simmer for 2 minutes.

Remove from the heat, add the chopped kale, cover and let stand for 5 minutes.

Ladle the soup in bowls and garnish with the chopped cilantro.


5 thoughts on “Moroccan Chicken Soup with Couscous

  1. It’s 46 here today! Good day for soup. Eddie makes the best chicken soup ever. But, this one sounds like an interesting variation to try. I love the flavors of the seasonings.

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