MOROCCAN CHICKEN AND COUSCOUS SOUP
Quick From Scratch Soups & Salads - Food & Wine. WINE: Soup with such a riot of flavors needs a wine that's big but simple. Try a California zinfandel here for its generous, spicy fruit, supple texture, and full body. Berry-flavored zinfandel.
Provided by dicentra
Categories Poultry
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large pot, heat the oil over moderate heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
- Increase the heat to moderately high. Add the chicken, cayenne, cumin, salt, and pepper to the pot. Cook, stirring occasionally, for 2 minutes.
- 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.
- Add the couscous to the soup. Simmer for 5 minutes, stirring occasionally. Remove the pot from the heat. Let the soup stand, covered, for 2 minutes; add the parsley and serve.
MOROCCAN CHICKEN AND COUSCOUS
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the carrots and 1 cup water in a saucepan over medium-high heat. Cook until crisp-tender, about 7 minutes; cover and set aside.
- Meanwhile, heat a large skillet over medium-high heat. Add the olive oil, then add the chicken and season with salt and pepper. Cook, turning occasionally, until browned and just cooked through, about 4 minutes. Transfer to a plate using a slotted spoon. Add the onion to the skillet and season with 1/4 teaspoon salt. Cover and cook, stirring occasionally, until lightly browned, about 6 minutes. Stir in the cumin and cinnamon; remove from the heat.
- Add the couscous, chickpeas, apricots and lemon zest to the skillet. Add the carrots and the hot cooking water (return to a simmer if the liquid has cooled); stir to combine. Add the chicken and any collected juices. Cover and let stand until the liquid is absorbed and the couscous is tender, about 5 minutes; fluff with a fork. Stir in the lemon juice and cilantro. Season with salt.
Nutrition Facts : Calories 531 calorie, Fat 11 grams, SaturatedFat 1 grams, Cholesterol 82 milligrams, Sodium 267 milligrams, Carbohydrate 66 grams, Fiber 12 grams, Protein 45 grams
MOROCCAN CHICKEN AND VEGETABLE SOUP
This fragrant soup is a great way to use up leftover rotisserie chicken. Even if you only have half of a chicken left, use the bones for the stock and whatever meat you have left can go in at the end.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Remove the meat from the chicken and discard the skin. Chop the meat into large chunks. Cut the chicken carcass into 2 or 3 pieces and put in a large pot with the chicken broth, leek greens, chunked celery, carrot peels, garlic, cilantro stems and 1/2 teaspoon salt. Add 6 cups water to cover, bring to a simmer over medium heat and cook until the carcass is falling apart and the broth is flavorful, 20 to 25 minutes. Strain the broth, discarding any solids, and reserve.
- Wipe the pot clean and heat the olive oil over medium heat. Add the chopped leeks, celery, carrots, zucchini and yellow squash. Season with 1/2 teaspoon salt and cook until the leeks begin to wilt, 3 to 4 minutes. Add the harissa, ras el hanout and tomato paste and stir to coat the vegetables, cooking until the spices darken. Add the broth and chickpeas, cover and simmer until the vegetables are very tender, about 15 minutes. Stir in the chopped chicken, cilantro leaves and the spinach. Cook until the spinach is wilted, about 2 minutes. Serve with a spoonful of Greek yogurt on top.
EXOTIC MOROCCAN CHICKEN SOUP WITH COUSCOUS
This is very different from the typical chicken soup that we all love. Sometimes though, it's exciting to venture out using flavors much more tantalizing. This fabulously rich soup reflects many of the daring flavors of North Africa. Happily all the ingredients are found right here, although it would be fun to actually travel there! Instead of noodles or rice normally served in chicken soup, I'm adding a wonderful fragrant lemon-apricot whole wheat couscous. The skinny for each main course serving, 418 calories and 8 grams of fat. This dish is sooo hearty and extremely fiber rich with 7 grams per serving! A true exotic comfort food.
Provided by Nancy
Categories Appetizer Main Course Soup
Time 45m
Number Of Ingredients 15
Steps:
- Prepare the Lemon-Apricot Couscous. Set aside until soup is finished.
- While couscous is cooking, in a large nonstick pot, heat olive oil. Add onions and sauté until soft, about 5 minutes. Stir in ginger, garlic, paprika, coriander, cumin, cinnamon, cardamom, turmeric and red pepper flakes. Cook for 1 minute.
- Deglaze the pot with wine. Reduce until liquid is almost evaporated. Stir in beans, tomatoes, chicken and olives. Bring soup to a boil, reduce heat and simmer for 10 minutes. Season with fresh ground pepper, to taste.
- To serve: Ladle 1⅓ cups of soup into each bowl. Scoop ½ cup serving of couscous on top of each.
Nutrition Facts : ServingSize 1.33 cup, Calories 418 kcal, Fat 8 g, Protein 26 g, Carbohydrate 60 g, Fiber 7 g, Sodium 803 mg, Sugar 20 g
MOROCCAN CHICKEN WITH COUSCOUS
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon olive oil in a medium Dutch oven or pot over medium-high heat. Add the red onions and carrots; cook until the onions soften slightly, about 4 minutes. Add the ras el hanout, ginger and 1/2 teaspoon salt; stir to coat the vegetables. Add 3 cups water and bring to a simmer. Cover and cook until the carrots are tender, about 8 minutes.
- Meanwhile, prepare the couscous as the label directs. Puree 1 3/4 cups cilantro, 2 tablespoons water and the remaining 1 tablespoon olive oil in a food processor. Fluff the couscous and stir in the cilantro paste. Cover to keep warm.
- Uncover the vegetables and stir in the chicken and raisins. Continue cooking over medium-high heat until the raisins are plump, about 5 minutes. Stir in the honey and the remaining 1/4 cup cilantro. Serve over the couscous; top with the almonds.
MOROCCAN TOMATO & CHICKPEA SOUP WITH COUSCOUS
This filling soup is healthy and packed with the flavours of North Africa: harissa, ginger, lemon and coriander
Provided by Barney Desmazery
Categories Lunch, Soup
Time 1h5m
Number Of Ingredients 13
Steps:
- Tip the couscous into a bowl, season with salt and pepper and stir through 1 tbsp of the oil. Pour over enough hot stock just to cover and cover the bowl with cling film and set aside.
- Heat the rest of the oil in a saucepan and cook the onion and carrot gently for 8 mins until softened. Add the garlic and ginger and cook for 2 mins more then stir in the ras el hanout and harissa and cook for another minute. Pour in the tomatoes and stock and give everything a good stir. Season, add the chickpeas and simmer everything gently for 20 mins until thickened slightly then squeeze over the lemon.
- Uncover the couscous and fluff up with a fork. Spoon the soup into bowls, top each with a mound of couscous, scatter with coriander and serve with extra harissa for those who want it.
Nutrition Facts : Calories 265 calories, Fat 10.4 grams fat, SaturatedFat 1.4 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 9.9 grams sugar, Fiber 6 grams fiber, Protein 7.3 grams protein, Sodium 1.2 milligram of sodium
MOROCCAN CHICKEN SOUP WITH APRICOT COUSCOUS
From what I understand, this Moroccan-Style soup reflects many of the bold spices in North Africa, such as coriander, cumin, cinnamon and cardamon. Here we made Apricot Couscous, to serve on top. The numbers are not low but you are getting a whole and very filling meal! The couscous also makes a nice side dish for chicken, fish or lamb. Make the couscous while making the soup. CuisineAtHome.com - June 2009
Provided by Manami
Categories Chicken Breast
Time 40m
Yield 9 cups
Number Of Ingredients 31
Steps:
- SOUP:.
- Sauté onion in oil in a large pot over medium heat until onion is soft, 5 minutes.
- Add gingerroot, garlic, paprika, coriander, cumin, cinnamon, cardamom, turmeric, nutmeg, and pepper flakes.
- Cook 1 minute.
- Deglaze pot with wine, reduce until liquid is nearly evaporated.
- Stir in broth, chicken, chickpeas, tomatoes, artichoke hearts, and olives.
- Bring to a boil.
- Reduce heat to medium-low; simmer soup for 10 minutes.
- Season with salt and pepper.
- Garnish soup with cilantro and almonds.
- Serve with Apricot Couscous and E N J O Y!
- APRICOT COUSCOUS:.
- Bring water honey, oil, lemon juice, zest and salt to a boil in a saucepan.
- Remove from heat.
- Stir in couscous and apricots: cover and let stand until water is absorbed, about 5 minutes.
- Fluff couscous with a fork before serving with soup.
More about "exotic moroccan chicken soup with couscous food"
MOROCCAN CHICKEN SOUP RECIPE - CUISINE AT HOME
From cuisineathome.com
Servings 9Calories 225 per servingCategory Lunch / Dinner
- Sauté onions in oil in a large pot over medium heat until onion is soft, 5 minutes. Add ginger, garlic, paprika, coriander, cumin, cinnamon, cardamom, turmeric, nutmeg, and pepper flakes. Cook 1 minute.
- Deglaze pot with wine, reduce until liquid is nearly evaporated. Stir in broth, chicken, chickpeas, tomatoes, artichoke hearts, and olives. Bring to a boil. Reduce heat to medium-low; simmer soup for 10 minutes. Season with salt and pepper.
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