Ingredients for Moroccan Chicken Soup With Apricot Couscous
- Diced Onions
- Extra Virgin Olive Oil
- 1 tablespoon grated ginger
- 2 cloves garlic, minced
- Ground Paprika
- Ground Coriander
- Ground Cumin
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cardamom
- Ground Turmeric
- Ground Nutmeg
- Crushed Red Pepper Flakes
- Dry White Wine
- Low Sodium Chicken Broth
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 (15-ounce) can chickpeas, drained and rinsed
- Diced Tomatoes With Juice
- 1 (14-ounce) can artichoke hearts, drained and quartered
- Kalamata Olive
- Kosher Salt
- Ground Black Pepper
- Fresh Cilantro
- Slivered Almonds
- 1 cup water
- 2 tablespoons honey
- Fresh Lemon Juice
- Lemon
- Instant Couscous
- Dried Apricot
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How to Make Moroccan Chicken Soup With Apricot Couscous
- **Soup:**
- Sauté 1 large onion, chopped, in 2 tablespoons olive oil in a large pot over medium heat until softened (about 5 minutes).
- Add 1 tablespoon grated ginger, 2 cloves garlic (minced), 1 teaspoon paprika, 1 teaspoon ground coriander, 1 teaspoon ground cumin, ½ teaspoon ground cinnamon, ¼ teaspoon ground cardamom, ¼ teaspoon turmeric, ¼ teaspoon ground nutmeg, and a pinch of red pepper flakes. Cook for 1 minute.
- Deglaze the pot with ½ cup dry white wine, scraping up any browned bits. Reduce until the liquid is nearly evaporated (about 2 minutes).
- Stir in 4 cups chicken broth, 1.5 lbs boneless, skinless chicken breasts (cut into 1-inch pieces), 1 (15-ounce) can chickpeas (drained and rinsed), 1 (14.5-ounce) can diced tomatoes (undrained), 1 (14-ounce) can artichoke hearts (drained and quartered), and ½ cup pitted Kalamata olives.
- Bring to a boil, then reduce heat to medium-low and simmer for 10 minutes, or until the chicken is cooked through.
- Season with salt and pepper to taste.
- Garnish with fresh cilantro and slivered almonds before serving.
- **Apricot Couscous:**
- In a saucepan, bring 1 cup water, 2 tablespoons honey, 1 tablespoon olive oil, 2 tablespoons lemon juice, zest of 1 lemon, and a pinch of salt to a boil.
- Remove from heat. Stir in 1 cup couscous and ½ cup dried apricots (chopped).
- Cover and let stand until the water is absorbed, about 5 minutes.
- Fluff the couscous with a fork before serving alongside the soup.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
36g
Fat
5g
Carbs
15g
