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MOROCCAN CHICKEN AND COUSCOUS SOUP
Contributed by: Elizabeth Bailey
2 TBS cooking oil
1 onion, chopped
1 pound boneless, skinless chicken thighs (about 4), cut into approximately 1 ? by ? inch strips
1/4 tsp. cayenne
1 tsp. ground cumin
1 3/4 tsp. salt
1/4 tsp. fresh ground black pepper
1 sweet potato (about 1/2 pound), peeled and cute into 3/4-inch cubes
1 zucchini, quartered lengthwise and cut crosswise into 1-inch pieces
3/4 cup tomato puree
1 quart water
2 cups chicken broth
1/2 cup couscous
1/3 cup chopped fresh parsley
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, then add the parsley and serve.
Source: â€œQuick from Scratch Chicken Cookbookâ€� from Food & Wine
(This recipe was contributed as part of a "Cook of the Week" feature.)