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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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