Moroccan chicken and couscous soup
Reduced-sodium chicken broth
Chickpeas (15 oz)
15½ oz, rinsed and drained
Canned diced tomatoes
14½ oz, with roasted garlic and onion variety
Roasted skinless boneless chicken breast
10 oz, cut into bite-size pieces
6 oz, baby variety
- Bring the broth, chickpeas, tomatoes, carrots, cumin, turmeric, and cinnamon to a boil in a large covered saucepan. Reduce the heat and simmer, covered, until the carrots are tender, about 2 minutes. Add the chicken and heat through, about 1 minute.
- Stir in the spinach and couscous. Remove from the heat, cover, and let stand until the couscous is tender and the spinach wilts, about 5 minutes. Yields 1 1⁄2 cups per serving.