Moroccan Chicken and Couscous Soup, June 2019

2 Tbsp. olive oil
1/2 lb. chicken, diced
2 cloves garlic, minced
1/2 yellow onion, sliced
1 stalk celery, sliced
1 large carrot, sliced
1/8 tsp. cayenne pepper
1/16 tsp. cinnamon, ground
1/2 tsp. coriander, ground
3/4 tsp. turmeric, ground
3 Tbsp. + 1 tsp. NOBULL Carrot Ginger Scratch Starter Concentrate
1 medium potato, 1/2” dice
1 14.5 oz. can diced tomatoes
4 c. water
1/4 c. couscous

In a soup pot, cook chicken in olive oil for 2 minutes. Add garlic, onion, celery and carrots and cook until aromatic. Add spices and NOBULL Carrot Ginger Scratch Starter Concentrate. Cook until fragrant and onions are translucent. Add diced tomatoes, potatoes and water. Bring all to a boil, reduce to a simmer. Cook until vegetables are tender, about 10 minutes. Add couscous, simmer for 5 minutes or until couscous is cooked. Adjust seasoning as needed. Serve immediately.

Yield: 6-8 servings

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