Moroccan Chicken and Couscous Soup

Warm up with the bold, aromatic flavors of Moroccan Chicken and Couscous Soup, a hearty and comforting dish that’s perfect for any season. This vibrant soup combines tender bite-sized chicken thighs with a medley of vegetables like carrots and zucchini, all simmered in an irresistibly spiced broth infused with cumin, coriander, cinnamon, and smoked paprika. A hint of turmeric adds gorgeous color, while fluffy couscous and protein-packed chickpeas make this meal both satisfying and nourishing. Finished with a splash of fresh lemon juice and chopped cilantro, this recipe strikes the perfect balance of zest and earthiness. Ready in under an hour, this one-pot wonder is ideal for busy weeknights and delivers a taste of North Africa straight to your table.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 pound chicken thighs (boneless, skinless, cut into bite-sized pieces)
• 1 large onion (diced)
• 4 cloves garlic (minced)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon ground cinnamon
• 0.5 teaspoon turmeric
• 1 teaspoon smoked paprika
• 6 cups chicken broth (low sodium)
• 14 ounces diced tomatoes (canned, with juices)
• 15 ounces chickpeas (canned, drained and rinsed)
• 2 medium carrot (sliced into thin rounds)
• 1 medium zucchini (diced)
• 0.5 cup couscous (uncooked)
• 0.25 cup fresh cilantro (chopped)
• 2 tablespoons lemon juice (freshly squeezed)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 teaspoon red pepper flakes (optional, for heat)

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat.

Step 2

Add the chicken pieces to the pot and cook until lightly browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.

Step 3

In the same pot, add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute, until fragrant.

Step 4

Add the ground cumin, coriander, cinnamon, turmeric, and smoked paprika to the pot. Stir continuously for 1 minute to toast the spices.

Step 5

Pour in the chicken broth and diced tomatoes along with their juices. Scrape the bottom of the pot to release any browned bits.

Step 6

Return the cooked chicken to the pot, then add the chickpeas, carrot slices, and zucchini. Bring the soup to a simmer, cover, and cook for 20 minutes, until the vegetables are tender.

Step 7

Stir in the couscous, cover, and cook for an additional 5 minutes, until the couscous is tender and fluffy.

Step 8

Add the fresh cilantro, lemon juice, salt, black pepper, and optional red pepper flakes. Stir well to combine and cook for 1-2 more minutes.

Step 9

Taste the soup and adjust seasonings as needed. Serve hot in bowls, garnished with extra cilantro if desired.

Nutrition Facts

Serving size	(3507.9g)

Amount per serving	% Daily Value*
Calories	2527.8

Total Fat 95.0g	0%
Saturated Fat 19.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 494.4mg	0%
Sodium 5258.2mg	0%
Total Carbohydrate 244.7g	0%
Dietary Fiber 47.8g	0%
Total Sugars 49.8g
Protein 177.2g	0%

Vitamin D 0IU	0%
Calcium 631.0mg	0%
Iron 20.1mg	0%
Potassium 5077.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.6%

Protein: 27.9%

Carbs: 38.5%