Moroccan chicken and couscous soup
2
Points®
Total time: 15 min • Prep: 5 min • Cook: 10 min • Serves: 6 • Difficulty: Easy
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.
Ingredients
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 carrots
6 oz
Ground cumin
1 tsp
Ground turmeric
¼ tsp
Ground cinnamon
⅛ tsp
Roasted skinless boneless chicken breast
10 oz, cut into bite-size pieces
Spinach
6 oz, baby variety
Uncooked couscous
½ cup(s)
Instructions
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.
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