Photo of Moroccan Chicken Soup with Saffron by WW

Moroccan Chicken Soup with Saffron

Points® value
Total Time
45 min
25 min
20 min
Packed with classic Moroccan flavours, this soup is a meal in a bowl, and it’s ready in 45 minutes. Israeli couscous (also called pearl couscous) has much larger granules compared to regular couscous that adds a nice, chewy texture to this soup. It cooks quickly though and will be tender by the time the chicken is done. The smoky-sweet taste of saffron gives this soup delicious flavour. It's an expensive spice, though, so you can substitute ground turmeric if you like, or use extra saffron to make paella and bouillabaisse. You can omit the crushed red pepper flakes if you would like a milder dish.


Cooking spray

1 spray(s)


1 small, chopped

Red bell pepper

1 small, chopped


1 clove(s), large, minced

Uncooked boneless skinless chicken thigh

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


¼ tsp(s)

Ground cinnamon

¼ tsp(s)

Ground cumin


Table salt

¼ tsp(s)

Black pepper

¼ tsp(s)

Red pepper flakes

tsp(s), crushed

Canned diced tomatoes

14½ oz, diced

Fat free chicken broth

1¼ cup(s)

Uncooked Israeli couscous

¼ cup(s), cooked


  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.
  5. Yields about 1 1/4 cups per serving.