Moroccan Chicken Soup with Apricot Couscous
Immerse your taste buds in the vibrant flavors of Morocco with this hearty Moroccan Chicken Soup with Apricot Couscous. This recipe combines tender, spiced chicken thighs with aromatic vegetables, chickpeas, and a blend of cumin, cinnamon, turmeric, and harissa for a rich and comforting broth. The soup is perfectly complemented by a fluffy apricot couscous, infused with the sweetness of dried apricots, buttery richness, and a delightful crunch from toasted almonds. With its aromatic spices, wholesome ingredients, and a touch of sweetness, this dish is a soul-warming meal that's both exotic and satisfying. Quick enough for a weeknight dinner but elegant enough to impress guests, this Moroccan-inspired soup will transport your kitchen to the bustling markets of Marrakech.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken thighs
- 1 yellow onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon ground turmeric
- 1 tablespoon harissa paste
- 6 cups chicken stock
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 can (14 ounces) diced tomatoes
- 0.25 cup fresh cilantro, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1.25 cups water
- 1 cup couscous
- 0.5 cup dried apricots, finely chopped
- 0.25 cup slivered almonds, toasted
- 1 tablespoon butter
- 1 tablespoon lemon juice
Instructions
Heat olive oil in a large pot over medium heat. Add the chicken thighs and cook until browned on both sides, about 4-5 minutes per side. Remove chicken and set aside.
In the same pot, add the diced onion, carrots, and celery. Sauté for 5-7 minutes until softened. Add the minced garlic, ground cumin, cinnamon, and turmeric. Stir and cook for 1 minute to toast the spices.
Add the harissa paste to the pot and stir to combine. Return the chicken thighs to the pot and pour in the chicken stock, diced tomatoes (with juices), and chickpeas. Bring to a boil, then reduce heat to low and simmer for 20 minutes, partially covered.
While the soup simmers, prepare the couscous. In a small saucepan, bring water to a boil. Add the dried apricots, butter, and a pinch of salt. Stir in the couscous, cover, and remove from heat. Let sit for 5 minutes, then fluff with a fork and stir in the toasted almonds.
Remove the chicken thighs from the soup and shred the meat with two forks. Return the shredded chicken to the pot and stir in the lemon juice and chopped cilantro. Season the soup with salt and pepper to taste.
Serve the warm soup in bowls with a scoop of apricot couscous on the side or stirred directly into the soup for a heartier meal.
Nutrition Facts
Calories |
849 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.6 g | 46% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 1390 mg | 60% | |
| Total Carbohydrate | 71.3 g | 26% | |
| Dietary Fiber | 16.1 g | 57% | |
| Total Sugars | 25.3 g | ||
| Protein | 64.4 g | 129% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 221 mg | 17% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 1552 mg | 33% | |
*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.
