Moroccan Chicken Soup With Apricot Couscous

  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.

soup, onions, extra virgin olive oil, gingerroot, garlic, ground paprika, ground coriander, ground cumin, cinnamon, cardamom, ground turmeric, ground nutmeg, red pepper, good dry white wine, chicken broth, chicken, chickpeas, tomatoes, hearts, olive, kosher salt, ground black pepper, fresh cilantro, almonds, couscous, water, honey, extra virgin olive oil, lemon juice, zest of one lemon, kosher salt, couscous, apricot

Taken from www.food.com/recipe/moroccan-chicken-soup-with-apricot-couscous-381114 (may not work)

Another recipe

Switch theme