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–+ servings

Chicken and Vegetable Soup with Moroccan Couscous

Serving Size: 10
This soup is made with homemade chicken broth and toasted couscous for extra flavor and goodness.

Recipe by: Bel Kaptzan

Cook Times

Active Prep15
Hands-On Cook5
Hands-Off Cook70
Passive0
Total Time1 hour 30 minutes
Recipe Serving Size10

Cooking Tools Required

12-inch saute pan, 5-quart saucepot, Cutting board, Ladle, Measuring cups and spoons, Pot with lid, Sharp Knives, Top Stove

Ingredients

  • 15 cup cold water
  • 5 piece bone-in chicken thigh
  • 5 zucchini large dice
  • 5 carrot large dice
  • 1 pound fresh pumpkin large dice
  • 2 yellow onion large dice
  • 1/2 head green cabbage roughly chopped
  • 1 bunch Italian parsley chopped
  • 30 ounce canned chickpeas drained and rinsed
  • 2 teaspoon Kosher salt more or less to taste
  • 1/2 teaspoon freshly ground black pepper more or less to taste
  • 1 tablespoon ground turmeric
  • 2 tablespoon extra virgin olive oil
  • 2 1/2 cup Moroccan couscous (small size, not large pearled)

Instructions

  • Add cold water to a large pot. Add chicken, then turn heat to high. Bring to a boil, then turn down to a simmer. Cook for 30 minutes, skimming off the foam that accumulates on top.
  • Add the zucchini, carrots, pumpkin, onion, cabbage and parsley. Bring to a boil, season with salt, pepper and turmeric, lower the heat and cook for 1 hour. Add the chickpeas in the last 15 minutes of cooking time.
  • Meanwhile, cook the couscous (regular, not larger pearled). Add the olive oil to a large pan set over medium heat. Add the couscous and toast for several minutes, being careful not to burn it. Finish by cooking the cous cous according to package directions.
  • Remove cooked chicken from pot, discard the skin, then shred chicken with a fork. Return shredded chicken to the pot. Taste and adjust seasoning as needed.
  • Serve the couscous with the soup.
  • Note: When storing, separate couscous from the soup.

Notes

This recipe uses Moroccan couscous the small sized couscous, NOT the larger pearled couscous, often called Israeli couscous in this country. 
Reheating Instructions
Heat couscous and soup together in a large bowl in the microwave on medium-high power until heated through.

Nutrition

Calories: 551kcal | Carbohydrates: 71g | Protein: 28g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 591mg | Potassium: 1135mg | Fiber: 13g | Sugar: 12g | Vitamin A: 9758IU | Vitamin C: 51mg | Calcium: 137mg | Iron: 5mg