Moroccan chicken and couscous soup

Total Time
15 min
5 min
10 min
This quick and easy recipe uses a mix of Moroccan spices like cumin, turmeric, and cinnamon that pair with chicken and vegetables for a hearty, satisfying soup. And here’s the best part: It’s ready in just 15 minutes, making it a great option for a weeknight dinner. Use leftover chicken if you’ve got some in your fridge, or pick up a rotisserie chicken at the grocery store to keep meal prep for this soup short. Chickpeas, a member of the legume family, are a staple of Middle Eastern cuisine. They are rich in protein and their firm texture is a welcome textural contrast in this soup.


Reduced-sodium chicken broth

4 cup(s)

Canned chickpeas

1 can(s), (15.5 oz), rinsed and drained

Canned diced tomatoes

14½ oz, with roasted garlic and onion variety

Shredded carrot(s)

6 oz

Ground cumin

1 tsp

Ground turmeric

¼ tsp

Ground cinnamon


Roasted skinless boneless chicken breast

10 oz, cut into bite-size pieces

Fresh spinach

6 oz, baby variety

Uncooked couscous

½ cup(s)


  1. 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.
  2. 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.