Moroccan Chicken Soup With Apricot Couscous Recipe

Name: Moroccan Chicken Soup With Apricot Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: SOUP; 2 cups diced onions; 2 tablespoons extra virgin olive oil; 2 tablespoons fresh minced gingerroot; 1 tablespoon minced garlic; 1 teaspoon ground paprika; 1 teaspoon ground coriander; 1/2 teaspoon ground cumin; 1/2 teaspoon cinnamon; 1/2 teaspoon cardamom; 1/4 teaspoon ground turmeric; 1/4 teaspoon ground nutmeg; 1/4 teaspoon crushed red pepper flakes; 1/2 cup good dry white wine; 4 cups low sodium chicken broth; 3 cups cooked shredded chicken (we prefer the white meat); 15 ounces chickpeas, drained, and rinsed (1 can); 14 1/2 ounces diced tomatoes with juice (1 can ); 13 3/4 ounces artichoke hearts, drained, and quartered (canned artichokes are best - 1 can); 1/4 cup pitted quartered kalamata olive; kosher salt, to taste; ground black pepper, to taste; minced fresh cilantro; toasted slivered almonds; APRICOT COUSCOUS; 2 cups water; 2 tablespoons honey; 1 tablespoon extra virgin olive oil; 1 tablespoon fresh lemon juice (not the bottled kind, pleez); minced zest of one lemon

Servings: persons

SOUP
2 cups diced onions
2 tablespoons extra virgin olive oil
2 tablespoons fresh minced gingerroot
1 tablespoon minced garlic
1 teaspoon ground paprika
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon cinnamon
1/2 teaspoon cardamom
1/4 teaspoon ground turmeric
1/4 teaspoon ground nutmeg
1/4 teaspoon crushed red pepper flakes
1/2 cup good dry white wine
4 cups low sodium chicken broth
3 cups cooked shredded chicken (we prefer the white meat)
15 ounces chickpeas, drained, and rinsed (1 can)
14 1/2 ounces diced tomatoes with juice (1 can )
13 3/4 ounces artichoke hearts, drained, and quartered (canned artichokes are best - 1 can)
1/4 cup pitted quartered kalamata olive
kosher salt, to taste
ground black pepper, to taste
minced fresh cilantro
toasted slivered almonds
APRICOT COUSCOUS
2 cups water
2 tablespoons honey
1 tablespoon extra virgin olive oil
1 tablespoon fresh lemon juice (not the bottled kind, pleez)
minced zest of one lemon
1 pinch kosher salt
1 cup dry instant couscous
1/4 cup diced dried apricot

1
SOUP:.
2
Saute onion in oil in a large pot over medium heat until onion is soft, 5 minutes.
3
Add gingerroot, garlic, paprika, coriander, cumin, cinnamon, cardamom, turmeric, nutmeg, and pepper flakes.
4
Cook 1 minute.
5
Deglaze pot with wine, reduce until liquid is nearly evaporated.
6
Stir in broth, chicken, chickpeas, tomatoes, artichoke hearts, and olives.
7
Bring to a boil.
8
Reduce heat to medium-low; simmer soup for 10 minutes.
9
Season with salt and pepper.
10
Garnish soup with cilantro and almonds.
11
Serve with Apricot Couscous and E N J O Y!
12
APRICOT COUSCOUS:.
13
Bring water honey, oil, lemon juice, zest and salt to a boil in a saucepan.
14
Remove from heat.
15
Stir in couscous and apricots: cover and let stand until water is absorbed, about 5 minutes.
16
Fluff couscous with a fork before serving with soup.

1077

kcal

Calories

Fat

Carbs

143

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 33 ingredients. The key ingredients include: SOUP, 2 cups diced onions, 2 tablespoons extra virgin olive oil, 2 tablespoons fresh minced gingerroot, and more.

Yes, Moroccan Chicken Soup With Apricot Couscous falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Moroccan Chicken Soup With Apricot Couscous

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