Moroccan Chicken, Vegetable & Couscous Soup
10
Points®
Total time: 25 min • Prep: 5 min • Cook: 20 min • Serves: 1 • Difficulty: Easy
Look for butternut squash that are heavy for their size and have smooth skin that’s free of soft spots. Or to keep prep as simple as possible, look for precut cubes in your grocery store’s produce department. Got leftover squash? You can use it in a butternut-bulgur chili. And if you’ve got some fresh herbs on hand, give this delicious soup a quick garnish: Chopped mint, parsley, or cilantro would be excellent!
Ingredients
Olive oil
0.5 tsp
Uncooked butternut squash
1 cup(s)
Uncooked onion(s)
0.5 cup(s), chopped
Garlic
1 small clove(s)
Ground cumin
0.5 tsp
Ground cinnamon
0.125 tsp
Canned low-sodium chicken broth
1.5 cup(s)
Canned diced tomatoes
0.5 cup(s)
Uncooked boneless skinless chicken breast(s)
5 oz
Uncooked whole wheat couscous
2 Tbsp
Fresh lemon juice
2 tsp
Table salt
0.125 tsp
Instructions
1
In small saucepan over medium-high heat, warm oil. Add squash and onion and cook, stirring frequently, until lightly browned, about 5 minutes. Add garlic, cumin, and cinnamon. Cook, stirring constantly, until fragrant, about 1 minute.
2
Add broth and tomatoes 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 from heat; stir in couscous. Cover and let stand until couscous is tender, about 5 minutes. Stir in lemon juice and salt.
4
Serving size: 2 1/4 cups
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