Moroccan Chicken, Vegetable & Couscous Soup
Uncooked butternut squash
1 cup(s), diced, peeled, and seeded
½ cup(s), chopped, diced
1 clove(s), small, minced
Canned low-sodium chicken broth
Canned diced tomatoes
Uncooked boneless skinless chicken breast(s)
5 oz, diced
Uncooked whole wheat couscous
Fresh lemon juice
⅛ tsp(s), or to taste
- In small saucepan over medium-high heat, warm oil. Add squash and onion and cook, stirring frequently, until lightly browned, about 5 minutes. Add garlic, cumin, and cinnamon. Cook, stirring constantly, until fragrant, about 1 minute.
- Add broth and tomatoes and bring to boil. Add chicken. Reduce heat and cover. Simmer, stirring occasionally, until chicken is cooked through and squash is tender, about 5 minutes.
- Remove from heat; stir in couscous. Cover and let stand until couscous is tender, about 5 minutes. Stir in lemon juice and salt.
- Serving size: 2 1/4 cups