Moroccan Chicken and Couscous Soup

If you've read many of the blog posts, you know that I love Moroccan recipes.

This soup has so many different textures it's just a joy to eat.  Even if you're a die-hard fan of white meat chicken, this recipe works so much better with the more flavorful dark meat thighs. If you've never tried couscous, please do.  I think you'll like this nourishing, comforting soup.  Actually it's more of a stew!

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

In a large pot, heat the oil over moderate heat.  Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.

Increase the heat to moderately high.  Add the chicken, cayenne, cumin, salt, and pepper to the pot.  Cook, stirring occasionally, for 2 minutes.

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.

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.