Chicken And Couscous Soup

• 1 tablespoon oil
• 1 kg chicken thigh fillet, cut in 3
• 2 carrots, chopped
• 1 leek, washed and finely sliced
• 2 teaspoons moroccan seasoning, see note
• 1 teaspoon ground cumin
• 4 cups chicken stock
• 800 g peeled chopped tomatoes
• 2 cups pumpkin, diced
• 2 zucchini, diced
• 1 lemon, zest of
• 2 cups couscous
• 2 cups boiling water
• 1/4 cup fresh coriander, chopped
• 1 birds eye chile, finely sliced

1. Heat oil in a large saucepan on high.
2. Cook the chicken in batches until golden.Remove and set aside.
3. Add carrots and leeks to same pan,reduce heat to medium and cook for 5 minutes.
4. Stir in the seasoning and cumin. Return chicken to pan and add stock and tomatoes. Bring to boil then reduce heat.
5. Stir in pumpkin and simmer for 5 minutes or until pumpkin is tender. Add zucchini and zest,season to taste and simmer further 5 minutes.
6. Place the couscous in a bowl and add boiling water. Cover with plastic wrap and stand for 5 minutes,then fluff with a fork.
7. Divide couscous between serving bowls and ladle in the soup.
8. Serve topped with the chopped coriander and chilli slices.
9. NOTE: Moroccan Seasoning recipe#141053 is a good substitute if commercial Moroccan Seasoning is unavailable.

oil, chicken thigh fillet, carrots, moroccan seasoning, ground cumin, chicken stock, tomatoes, pumpkin, zucchini, lemon, couscous, boiling water, fresh coriander, chile

Taken from www.food.com/recipe/chicken-and-couscous-soup-140889 (may not work)