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Moroccan Chicken and Couscous Soup

Posted on: September 8, 2009


I don’t usually buy cookbooks and the only books I own are baking cookbooks. This is mainly due to the fact that I cook by method not by recipe unless it is something rare and exotic and needs a recipe to follow. Baking is a different story because the ingredient amounts are pretty important. But the other day I found a cookbook on how to make all sorts of dishes with chicken and I was intrigued. I love chicken and am always looking for different dishes. So I splurged and want to share this new recipe with you. Originally I made it with chicken but this week I splurged and made it with Italian sausage instead. It came out just as delicious. Also, remember to use this as a method. Quantities will vary depending on the number of people you are feeding. You may substitute any veggie or meat you want.

Moroccan Sausage and Couscous Soup

2 tbsp cooking oil
1 onion, chopped
1 lb boneless skinless chicken cut into strips
1/4 tsp cayenne
1 tsp ground cumin
1 3/4 tsp salt
1/4 tsp black pepper
1 sweet potato peeled and cut into small cubes
1 zucchini, cut into cubes
3/4 cup tomato puree
1 quart water
2 cups chicken broth
1/2 cup couscous
1/3 cup chopped parsley

1. In a large pot, heat the oil over moderate heat. Add the onion and cook until translucent. About 5 minutes.

2. Increase the heat to moderately high. Add the chicken, cayenne, cumin, salt and pepper. Cook stirring occasionally for about 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. Remove the pot from the heat and let stand covered for 2 minutes. Add the parsley and serve.

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