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Moroccan Chicken Soup

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Moroccan Chicken Soup
  • Prep Time 30 min
  • Total Time 30 min
  • Servings 6
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Ingredients

1
tablespoon olive oil
2
cups sliced carrots (about 4 medium)
1
large red bell pepper, cut into 3/4-inch pieces
2
cloves garlic, finely chopped
5
cups chicken broth
1 1/2
teaspoons ground cumin
1/4
teaspoon ground cinnamon
1/4
teaspoon pepper
1
can (15 oz) garbanzo beans or chick peas, drained, rinsed
1/3
cup uncooked Israeli couscous
2
cups shredded deli rotisserie chicken (from 2-lb chicken)
Fresh cilantro leaves, if desired

Directions

  • 1 In 4-quart saucepan or Dutch oven, heat oil over medium heat. Cook carrots, bell pepper and garlic in oil about 3 minutes, stirring frequently, until carrots are crisp-tender.
  • 2 Stir in remaining ingredients except chicken and cilantro. Heat to boiling; reduce heat. Simmer uncovered 5 minutes, stirring occasionally. Stir in chicken; simmer 5 minutes longer or until carrots are tender. Sprinkle individual servings with cilantro.
Tips  

Israeli couscous, also called pearl couscous, is made from semolina or wheat flour. Larger than traditional couscous, it is cooked more like pasta and has a chewy texture, similar to barley.

For a bold taste experience, top each serving with a spoonful of harissa, the spicy and complex Middle Eastern condiment. Offer warm naan on the side.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
260
(
Calories from Fat
70
)
Daily Value
Total Fat
8g
12%
(
Saturated Fat
1 1/2g
7%
,
Trans Fat
0g
)
Cholesterol
40mg
13%
Sodium
1130mg
47%
Potassium
550mg
16%
Total Carbohydrate
27g
9%
(
Dietary Fiber
5g
23%
,
Sugars
4g
)
Protein
19g
Daily Value*:
Vitamin A
150%
150%
Vitamin C
45%
45%
Calcium
6%
6%
Iron
10%
10%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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