Sunday, September 5, 2010

Moroccan Chicken & Couscous Soup

My father actually made a Moroccan soup last week, a lamb and couscous one. It was delicious, with a flavour that reminded me of goulash but much lighter and i loved how the couscous filled out the soup. To change it up a bit, i've used chicken this time, with lighter spicing to accompany the meat. It works well and makes a delicious spring soup. 


  • 800gm chicken skinless thighs (or 1.5 kg chicken chopped into pieces)
  • 2/3 cup couscous
  • 2 tomatoes
  • 2 tbsp tomato paste
  • 1/4 tsp cayenne pepper
  • 1/2 tsp cumin
  • 1/2 tsp unsmoked paprika
  • 2 onions, chopped
  • 1/2 tsp
  • 1 cinnamon quill
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/3 cup chopped coriander
  • 1/3 cup chopped mint
  • 1/3 cup chopped parsley
  • 2 tbsp olive oil
  • 1/2 tsp sugar
  • Lemon wedges, to serve


Heat the olive oil in a large pot over high heat
Add the chicken thighs and fry, stirring constantly, for 2-3 minutes

Reduce the heat to medium and add the onions
Saute for 5 minutes or until the onions or soft
Add 1L of water and bring to the boil

Deseed the tomatoes and grate into the soup, discarding the skin that remains at the end
Add the tomato paste, cinnamon quill, sugar, salt and pepper and stir through
Reduce to a simmer, cover and leave for 75 minutes
Using two forks (if using chicken thighs), shred the chicken in the pot. If using whole chicken, remove the pieces from the pot and debone first.

Add another 500mL water and bring to the boil
Slowly pour in the couscous whilst stirring constantly

Add the chopped herbs
Cover and simmer for 10 minutes
Serve hot with lemon wedges

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