Moroccan chicken soup with saffron
1
Points®
Total time: 45 min • Prep: 25 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Cooking spray
1 spray(s)
Onion
1 small, chopped
Red bell pepper
1 small, chopped
Garlic
1 clove(s), minced
Uncooked skinless boneless chicken thigh
1 pound(s), cut into bite-size pieces
Saffron
¼ tsp
Ground cinnamon
¼ tsp
Ground cumin
⅛ tsp
Table salt
¼ tsp
Black pepper
¼ tsp
Red pepper flakes
⅛ tsp, crushed
Canned tomatoes
14½ oz, diced
Fat free chicken broth
1¼ cup(s)
Uncooked Israeli couscous
¼ cup(s), cooked
Instructions
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.
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