Wednesday, March 16, 2011
Chicken and Couscous Soup
I also got this recipe from a friend, Cathy Comb. This soup is so delicious because it puts a twist on chicken soup. I served this for dinner when we had company over and it was a hit.
Prep: 25 min
Cook Time: 30 min
1 Tablespoon olive oil
1 onion, chopped
1/2 tsp ground cumin
1/2 tsp paprika
1 tsp grated ginger (about 1/2 tsp ground ginger)
1 garlic clove, crushed
2 sticks celery, chopped
2 small carrots, sliced
2 zucchini (courgettes), sliced (I have yet to add these to the recipe, I always forget to buy them)
4 1/2 cups chicken stock
2 chicken breast fillets, sliced (or about 1-2 cups chopped, cooked leftover chicken)
pinch of saffron threads, optional
1/2 cup instant couscous
2 Tablespoons chopped parsley (about 2 tsp dried)
1. Heat oil in a large pan. Add the onion and cook over medium heat for 10 minutes until very soft, stirring occasionally. Add the spices, ginger and garlic and stir for 1 minute.
2. Add the celery, carrot and zucchini and stir to coat with spices. Stir in the stock. Bring to the boil, reduce to a simmer, partially covered, for about 15 minutes, until vegetables are tender.
3. Add the chicken and saffron threads to the pan and cook for about 5 minutes, until the chicken is just tender, do not overcook. Stir in the couscous and parsley and serve. Do not stir in the couscous until you are ready to serve the soup!! It absorbs quickly and becomes thick.