Moroccan Chicken, Vegetable & Couscous Soup
3
Points®
Temps total: 25 min • Préparation: 5 min • Cuisson: 20 min • Portions: 1 • Difficulté: Facile
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!
Ingrédients
Olive oil
½ tsp(s)
Butternut squash
1 cup(s), diced, peeled, and seeded
Onion
½ cup(s), diced
Garlic
1 clove(s), small, minced
Ground cumin
½ tsp(s)
Ground cinnamon
⅛ tsp(s)
Canned low-sodium chicken broth
1½ cup(s)
Canned diced tomatoes
½ cup(s)
Uncooked boneless skinless chicken breast
5 oz, diced
Uncooked whole wheat couscous
2 tbsp(s)
Fresh lemon juice
2 tsp(s)
Table salt
⅛ tsp(s), or to taste
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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