Moroccan Chicken And Couscous Soup

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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.

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Steps

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In a large pot , heat the oil over moderate heat.

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Add the onion and cook , stirring occasionally , until translucent , about 5 minutes.

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Increase the heat to moderately high.

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Add the chicken , cayenne , cumin , salt , and pepper to the pot.

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Cook , stirring occasionally , for 2 minutes.

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Stir in the sweet potato , zucchini , tomato puree , water , and broth.

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Bring to a boil.

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Reduce the heat and simmer , stirring occasionally , until the vegetables are tender , about 10 minutes.

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Add the couscous to the soup.

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Simmer for 5 minutes , stirring occasionally.

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Remove the pot from the heat.

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Let the soup stand , covered , for 2 minutes.

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Add the parsley and serve.

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Ingredients

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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