Moroccan Chicken-And-Couscous Soup

• 2 tablespoons cooking oil
• 1 onion, chopped
• 1 pound boneless, skinless chicken thighs (about 4), cut into approximately 1 1/2-by-1/4-inch strips
• 1/4 teaspoon cayenne
• 1 teaspoon ground cumin
• 1 3/4 teaspoons salt
• 1/4 teaspoon fresh-ground black pepper
• 1 sweet potato (about 1/2 pound), peeled and cut into 3/4-inch cubes
• 1 zucchini, quartered lengthwise and cut crosswise into 1-inch pieces
• 3/4 cup tomato puree
• 1 quart water
• 2 cups canned low-sodium chicken broth or homemade stock
• 1/2 cup couscous
• 1/3 cup chopped fresh parsley

1. In a large pot, heat the oil over moderate heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
2. Increase the heat to moderately high. Add the chicken, cayenne, cumin, salt, and pepper to the pot. Cook, stirring occasionally, for 2 minutes.
3. Stir in the sweet potato, zucchini, tomato puree, water, and broth. Bring to a boil. Reduce the heat and simmer, stirring occasionally, until the vegetables are tender, about 10 minutes.
4. Add the couscous to the soup. Simmer for 5 minutes, stirring occasionally. Remove the pot from the heat. Let the soup stand, covered, for 2 minutes; add the parsley and serve.
5. Wine Recommendation: Soup with such a riot of flavors needs a wine that's big but simple. Try a California zinfandel here for its generous, spicy fruit, supple texture, and full body.

cooking oil, onion, chicken, cayenne, ground cumin, salt, freshground black pepper, sweet potato, zucchini, tomato puree, water, chicken broth, couscous, parsley

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