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Chicken and Couscous Soup

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“A hearty Moroccan soup from one of my favourite Aussie magazines - recipe adapted to suit my family.”
READY IN:
45mins
SERVES:
6-8
YIELD:
6-8 serves
UNITS:
US

Ingredients Nutrition

Directions

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

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