Authentic Moroccan Couscous and Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3 Chicken Thighs3 chicken drumsticksZucchini, 1 cup, sliced Celery, cooked, 1 cup, diced Pumpkin, cooked, 200 grams Chickpeas (garbanzo beans), 1 cup Carrots, cooked, 2 carrot Turnips, 1 cup, cubes Canola Oil, .25 cup Saffron, 1 tbsp Cumin .75 tbsp Salt, 1 tbsp Chicken soup powder, 1 tblspoon1 box of couscousA Couscous pot (double-leveled steamer)
Make the soup:
1. Cut the veggies in large pieces
2. Place all veggies in the bottom part of the double-levelled pot
3. place the chicken on top and throw in the seasoning
4. Cover with water
5. Bring to a boil and then reduce to a simmer for 1 1/2 hours
6. Add the second level and pour in the couscous and salt it.
7. Cover for 5-10 minutes, checking it often.
8. Remove couscous from heat, place in bowl and let sit for 5 minutes.
9. Fluff the couscous with a fork and return it to the pot
10. Repeat 2 more times
11. Remove and fluff and serve with the soup
Number of Servings: 6
Recipe submitted by SparkPeople user SPINNINGRACHEL.
1. Cut the veggies in large pieces
2. Place all veggies in the bottom part of the double-levelled pot
3. place the chicken on top and throw in the seasoning
4. Cover with water
5. Bring to a boil and then reduce to a simmer for 1 1/2 hours
6. Add the second level and pour in the couscous and salt it.
7. Cover for 5-10 minutes, checking it often.
8. Remove couscous from heat, place in bowl and let sit for 5 minutes.
9. Fluff the couscous with a fork and return it to the pot
10. Repeat 2 more times
11. Remove and fluff and serve with the soup
Number of Servings: 6
Recipe submitted by SparkPeople user SPINNINGRACHEL.
Nutritional Info Amount Per Serving
- Calories: 237.1
- Total Fat: 12.3 g
- Cholesterol: 52.5 mg
- Sodium: 1,467.9 mg
- Total Carbs: 16.1 g
- Dietary Fiber: 3.9 g
- Protein: 16.3 g
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