Moroccan Chicken And Couscous Soup

Description

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.

Ingredients

• Cooking Oil
• Onion
• Boneless Skinless Chicken Thighs
• Cayenne
• Ground Cumin
• Salt
• Fresh Ground Black Pepper
• Sweet Potato
• Zucchini
• Tomato Puree
• Water
• Low Sodium Chicken Broth
• Couscous
• Fresh Parsley

Instructions

1. In a large pot, heat the oil over moderate heat
2. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes
3. Increase the heat to moderately high
4. Add the chicken, cayenne, cumin, salt, and pepper to the pot
5. Cook, stirring occasionally, for 2 minutes
6. Stir in the sweet potato, zucchini, tomato puree, water, and broth
7. Bring to a boil
8. Reduce the heat and simmer, stirring occasionally, until the vegetables are tender, about 10 minutes
9. Add the couscous to the soup
10. Simmer for 5 minutes, stirring occasionally
11. Remove the pot from the heat
12. Let the soup stand, covered, for 2 minutes
13. Add the parsley and serve