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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Moroccan Chicken Soup With Apricot Couscous

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions