Photo of Moroccan Chicken Soup with Saffron by WW

Moroccan Chicken Soup with Saffron

3
3
3
SmartPoints® value per serving
Total Time
45 min
Prep
25 min
Cook
20 min
Serves
4
Difficulty
Easy
The smoky-sweet taste of saffron takes basic chicken soup to a whole new level. A welcome relief from the cold weather.

Ingredients

Uncooked onion(s)

1 small, chopped

Sweet red pepper(s)

1 small, chopped

Garlic clove(s)

1 clove(s), medium, minced

Uncooked boneless skinless chicken thigh(s)

1 pound(s), cut into bite-size pieces

Saffron

¼ tsp

Ground cinnamon

tsp

Table salt

¼ tsp

Black pepper

¼ pinch

Red pepper flakes

tsp

Canned diced tomatoes

14½ oz

Fat free chicken broth

1¼ cup(s)

Cooked couscous

¾ cup(s), Israeli-variety

Instructions

  1. Coat a medium nonstick pot with cooking spray. Add onion, red pepper and garlic; sauté, stirring frequently, for 5 minutes.
  2. Add chicken and brown lightly on both sides, about 4 minutes.
  3. Stir in saffron, cinnamon, cumin, salt, pepper and red pepper flakes; cook for 30 seconds.
  4. Stir in diced tomatoes, broth and couscous. Simmer until chicken is cooked through, about 10 minutes. Yields about 1 1/4 cups per serving.