Photo of Moroccan chicken soup with saffron by WW

Moroccan chicken soup with saffron

Total Time
45 min
25 min
20 min
Packed with classic Moroccan flavors, this soup is a meal in a bowl, and it’s ready in 45 minutes. Israeli couscous (also called pearl couscous) has much larger granules compared to regular couscous that adds a nice, chewy texture to this soup. It cooks quickly though and will be tender by the time the chicken is done. The smoky-sweet taste of saffron gives this soup delicious flavor. It's an expensive spice, though, so you can substitute ground turmeric if you like, or use extra saffron to make paella and bouillabaisse. You can omit the crushed red pepper flakes if you would like a milder dish.


Cooking spray

1 spray(s)

Uncooked onion(s)

1 small, chopped

Sweet red pepper(s)

1 small, chopped


1 medium clove(s), minced

Uncooked boneless skinless chicken thigh(s)

1 pound(s), cut into bite-size pieces


¼ tsp

Ground cinnamon

¼ tsp

Ground cumin


Table salt

¼ tsp

Black pepper

¼ tsp

Red pepper flakes

tsp, crushed

Canned tomatoes

14½ oz, diced

Fat free chicken broth

1¼ cup(s)

Uncooked Israeli couscous

¼ cup(s), cooked


  1. Coat a medium nonstick pot with cooking spray. Add onion, red pepper, and garlic; sauté, stirring frequently, for 5 minutes.
  2. Add chicken, and brown lightly on both sides, about 4 minutes.
  3. Stir in saffron, cinnamon, cumin, salt, pepper, and red pepper flakes; cook for 30 seconds.
  4. Stir in diced tomatoes, broth, and cooked couscous. Simmer until chicken is cooked through, about 10 minutes. Yields about 1 1/4 cups per serving.