Moroccan chicken soup with saffron
5
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)
Uncooked onion(s)
1 small
Red bell pepper(s)
1 small
Garlic
1 medium clove(s)
Uncooked boneless skinless chicken thigh(s)
1 pound(s)
Saffron
0.25 tsp
Ground cinnamon
0.25 tsp
Ground cumin
0.125 tsp
Table salt
0.25 tsp
Black pepper
0.25 tsp
Red pepper flakes
0.125 tsp
Canned tomatoes
14.5 oz
Fat free chicken broth
1.25 cup(s)
Uncooked Israeli couscous
0.25 cup(s)
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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