Moroccan Chicken Soup With Couscous - Recipe With Photos Step By Step

2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-05-24 11:19

Ingredients

Root celery - 100 g

Carrots - 100 g

Onions - 100 g

Chicken - 500 g

Couscous - 150 g

Harissa - 1 tsp

Sugar - 1 tablespoon

Lemon - 1 tablespoon

Cumin - 0.5 tsp

Ground paprika - 0.5 tsp

Tomatoes or tomato puree - 100 g

Olive oil - 2 tablespoons

Cinnamon - 1 stick

Mint - 20 g

Parsley - 20 g

Salt and pepper to taste

• 136 kcal
• 1 h. 10 min.
• 1 h. 10 min.

Photo of the finished dish

Step by step recipe with photo

Several years ago I was in Holland and tried chicken soup with couscous in one of the Moroccan restaurants. The day was very rainy, autumn, and we decided to order something warming and satisfying, we were advised to try this soup. When this soup was brought to us, it gave off an incredible oriental aroma, later I realized that it was the smell of cinnamon and mint. To say that the soup is delicious is just to say nothing. Fragrant, hearty, beautiful, thick, somewhat reminiscent of our kharcho soup, only it is cooked with chicken, and couscous is used as cereal.

Moroccan chicken soup with couscous will warm and saturate you in the cold season, such a soup is also good as an everyday dish, and will perfectly decorate a festive dinner meal.

Let's prepare products according to the list.

We start cooking the soup by cutting the chicken meat into portions and fry it on all sides in 1 tbsp. vegetable (I have olive) oil over high heat until golden brown. This takes 5-7 minutes.

While the chicken is roasting, cut the vegetables. Grate carrots and celery root on a medium grater, chop the onion into small cubes.

Take out the fried chicken from the saucepan, add a second spoonful of vegetable oil and fry the chopped vegetables for 10 minutes, stirring occasionally.

At the same time add cumin, harissa, paprika to the vegetables.

Return the fried chicken pieces to the pan. Add 1.5 liters of water. Salt the broth to taste and leave to simmer for 30 minutes.

When the chicken is tender, remove it from the pan and let it cool slightly.

Add tomato puree, sugar and a cinnamon stick to the broth.

IMPORTANT: if you have never used cinnamon in soups or other dishes besides baking before, I advise you to take out the cinnamon 5 minutes after the soup boils, because cinnamon can give a very strong spicy taste to the whole dish, and it may turn out that in you don't like the aroma of cinnamon at such a concentration.

Let the broth boil again.

Disassemble the meat into small pieces, remove bones and skin. We shift the pieces of chicken pulp into the soup.

Add couscous in a thin stream, stirring the broth with a spoon. Cook the soup for another 10 minutes, during which time the couscous will cook and become soft.

Chop parsley and mint finely.

Add herbs to the finished soup. Adjusting the taste of the soup with lemon juice and salt.

Remove the soup from the heat and let it brew for 10-15 minutes.

Serve ready-made Moroccan chicken soup with couscous in portioned bowls with fresh bread.

Enjoy your meal!

Other chicken soup recipes

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• Hearty soup with nettle, rice and egg
• Rice soup with chicken
• Light chicken saffron soup
• Barley soup with chicken
• Buckwheat soup with chicken
• Chicken Oatmeal Soup