Moroccan Chicken and Couscous Soup

This warming soup combines tender chicken, aromatic spices, and fluffy couscous for a comforting dish that’s both hearty and healthy. Inspired by Moroccan flavors, it’s perfect for a nourishing weeknight meal.

Ingredients (Serves 4–6)

• 2 tbsp olive oil


• 1 lb boneless chicken thighs or breast, cut into bite-sized pieces


• 1 medium onion, finely chopped


• 2 carrots, diced


• 2 celery stalks, diced


• 3 garlic cloves, minced


• 1 tsp ground cumin


• 1 tsp ground coriander


• ½ tsp ground cinnamon


• ½ tsp paprika


• 6 cups chicken broth


• 1 cup canned chickpeas, drained and rinsed


• 1 cup couscous


• Juice of 1 lemon


• 2 tbsp fresh parsley or cilantro, chopped


• Salt and black pepper to taste

Method

1. Cook the chicken: Heat olive oil in a large pot. Add chicken pieces, season with salt and pepper, and cook until lightly browned. Remove and set aside.


2. Sauté vegetables: In the same pot, add onion, carrots, celery, and garlic. Cook until softened.


3. Add spices: Stir in cumin, coriander, cinnamon, and paprika. Cook for 1 minute to release aromas.


4. Simmer the soup: Pour in chicken broth, add chickpeas, and return chicken to the pot. Simmer for 20 minutes.


5. Add couscous: Stir in couscous and cook for 5 minutes until tender.


6. Finish with lemon and herbs: Add lemon juice and fresh parsley or cilantro. Adjust seasoning to taste.


7. Serve: Ladle into bowls and enjoy hot.

Notes

• For extra depth, add diced tomatoes or roasted red peppers.


• You can substitute couscous with quinoa for a gluten-free option.


• Serve with warm flatbread to make it a complete meal.