Tired of the same old chicken soup? Moroccan spices, chickpeas, couscous and cilantro help make this version one of the most exotic and delicious soups we've had in ages!
Credit: Cooking to Beat the Clock: Delicious, Inspired Meals in 15 Minutes by Sam Gugino
- 2 tablespoons olive oil
- 3 (6-ounce) boneless, skinless chicken breast halves, or 18 ounces chicken tenders
- 1 medium onion, about 8 ounces
- 1 tablespoon ground cumin
- 1 tablespoon ground ginger
- 1 teaspoon hot paprika or 3/4 teaspoon sweet paprika and 1/4 teaspoon cayenne pepper
- 5 cups chicken stock
- 2 medium zucchini, about 12 ounces
- 1/2 cup instant couscous
- 1 (16-ounce) can chickpeas
- Salt and freshly ground black pepper
- 8 sprigs cilantro
Put the oil in a deep heavy skillet over medium-high heat. Cut the chicken into 1/2- to 3/4-inch cubes. Add to the skillet, raise the heat to high and stir once or twice.
While the chicken browns, peel and quarter the onion and put in a food processor. Pulse until just chopped. Or chop by hand. Add the onion, cumin, ginger and paprika to the skillet. Stir and cook for 1 minute. Add the stock to the skillet, scraping any bits from the bottom with a wide wooden spoon. Cover and bring to a boil, about 2 minutes.
Meanwhile, trim the zucchini and slice in half lengthwise. Then cut crosswise into 1/4-inch-wide half moons. When the soup comes to a boil, add the zucchini and the couscous to the skillet, stir and cover.
Open the can of chickpeas into a small colander, rinse and drain briefly. Add to the skillet. Cover and let the soup return to a boil, then lower the heat slightly so the soup simmers briskly for 4 minutes. Season with salt and pepper to taste. Chop the leaves from the cilantro sprigs. Stir into the soup, cook for 1 minute and serve.
Need a colander for draining those chickpeas? Shop for a colander.
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