Moroccan Chicken and Couscous Soup
Warm up with the bold, aromatic flavors of Moroccan Chicken and Couscous Soup, a hearty and comforting dish that’s perfect for any season. This vibrant soup combines tender bite-sized chicken thighs with a medley of vegetables like carrots and zucchini, all simmered in an irresistibly spiced broth infused with cumin, coriander, cinnamon, and smoked paprika. A hint of turmeric adds gorgeous color, while fluffy couscous and protein-packed chickpeas make this meal both satisfying and nourishing. Finished with a splash of fresh lemon juice and chopped cilantro, this recipe strikes the perfect balance of zest and earthiness. Ready in under an hour, this one-pot wonder is ideal for busy weeknights and delivers a taste of North Africa straight to your table.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound chicken thighs (boneless, skinless, cut into bite-sized pieces)
- 1 large onion (diced)
- 4 cloves garlic (minced)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon turmeric
- 1 teaspoon smoked paprika
- 6 cups chicken broth (low sodium)
- 14 ounces diced tomatoes (canned, with juices)
- 15 ounces chickpeas (canned, drained and rinsed)
- 2 medium carrot (sliced into thin rounds)
- 1 medium zucchini (diced)
- 0.5 cup couscous (uncooked)
- 0.25 cup fresh cilantro (chopped)
- 2 tablespoons lemon juice (freshly squeezed)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes (optional, for heat)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the chicken pieces to the pot and cook until lightly browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
In the same pot, add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the ground cumin, coriander, cinnamon, turmeric, and smoked paprika to the pot. Stir continuously for 1 minute to toast the spices.
Pour in the chicken broth and diced tomatoes along with their juices. Scrape the bottom of the pot to release any browned bits.
Return the cooked chicken to the pot, then add the chickpeas, carrot slices, and zucchini. Bring the soup to a simmer, cover, and cook for 20 minutes, until the vegetables are tender.
Stir in the couscous, cover, and cook for an additional 5 minutes, until the couscous is tender and fluffy.
Add the fresh cilantro, lemon juice, salt, black pepper, and optional red pepper flakes. Stir well to combine and cook for 1-2 more minutes.
Taste the soup and adjust seasonings as needed. Serve hot in bowls, garnished with extra cilantro if desired.
Nutrition Facts
Calories |
417 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.5 g | 20% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 82 mg | 27% | |
| Sodium | 806 mg | 35% | |
| Total Carbohydrate | 40.1 g | 15% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 8.0 g | ||
| Protein | 30.3 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 99 mg | 8% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 846 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
