Chicken And Couscous Soup
A hearty moroccan soup from one of my favourite aussie magazines - recipe adapted to suit my family.
Steps
Heat oil in a large saucepan on high.
Cook the chicken in batches until golden.
Remove and set aside.
Add carrots and leeks to same pan , reduce heat to medium and cook for 5 minutes.
Stir in the seasoning and cumin.
Return chicken to pan and add stock and tomatoes.
Bring to boil then reduce heat.
Stir in pumpkin and simmer for 5 minutes or until pumpkin is tender.
Add zucchini and zest , season to taste and simmer further 5 minutes.
Place the couscous in a bowl and add boiling water.
Cover with plastic wrap and stand for 5 minutes , then fluff with a fork.
Divide couscous between serving bowls and ladle in the soup.
Serve topped with the chopped coriander and chilli slices.
Ingredients
oil, chicken thigh fillet, carrots, leek, seasoning, ground cumin, chicken stock, chopped tomatoes, pumpkin, zucchini, lemon, zest of, couscous, boiling water, fresh coriander, birds eye chile