Chicken and Couscous Soup

Ingredients

• 1 tablespoon oil
• 1 kg chicken thigh fillet, cut in 3
• 2 carrots, chopped
• 1 leek, washed and finely sliced
• 2 teaspoons moroccan seasoning, see note
• 1 teaspoon ground cumin
• 4 cups chicken stock
• 800 g peeled chopped tomatoes
• 2 cups pumpkin, diced
• 2 zucchini, diced
• 1 lemon, zest of
• 2 cups couscous
• 2 cups boiling water
• 1/4 cup fresh coriander, chopped
• 1 birds eye chile, finely sliced

Directions

1. 1

   Heat oil in a large saucepan on high.

2. 2

   Cook the chicken in batches until golden.Remove and set aside.

3. 3

   Add carrots and leeks to same pan,reduce heat to medium and cook for 5 minutes.

4. 4

   Stir in the seasoning and cumin. Return chicken to pan and add stock and tomatoes. Bring to boil then reduce heat.

5. 5

   Stir in pumpkin and simmer for 5 minutes or until pumpkin is tender. Add zucchini and zest,season to taste and simmer further 5 minutes.

6. 6

   Place the couscous in a bowl and add boiling water. Cover with plastic wrap and stand for 5 minutes,then fluff with a fork.

7. 7

   Divide couscous between serving bowls and ladle in the soup.

8. 8

   Serve topped with the chopped coriander and chilli slices.

9. 9

   NOTE: Moroccan Seasoning recipe#141053 is a good substitute if commercial Moroccan Seasoning is unavailable.