Moroccan Chicken and Couscous Soup (ED)
3
Points®
Total time: 20 min • Prep: 3 min • Cook: 13 min • Serves: 2 • Difficulty: Easy
Ingredients
Olive oil
½ tsp
Raw butternut squash
1 cup(s), pre-cut, diced
Uncooked onion
½ cup(s), chopped, diced
Garlic
1 clove(s), minced
Ground cumin
½ tsp
Ground cinnamon
⅛ tsp
Cayenne pepper
⅛ tsp
Reduced sodium chicken broth
2 cup(s)
Plum tomato
1 large, diced
Uncooked boneless skinless chicken breast
¼ pound(s), diced
Uncooked whole wheat couscous
2 Tbsp
Honey
1 tsp
Fresh mint leaves
1 Tbsp, chopped
Instructions
1
Heat oil in small saucepan over medium-high heat. Add squash and onion and cook, stirring frequently, until lightly browned, about 5 minutes. Add garlic, cumin, cinnamon, and cayenne. Cook, stirring constantly, until fragrant, 30 seconds.
2
Add broth and tomato 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.
3
Remove saucepan from heat and stir in couscous. Cover and let stand until couscous is tender, about 5 minutes. Stir in honey. Serve sprinkled with mint.
4
Per serving (about 1¾ cups)
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