Spiced Chicken and Couscous Soup With Vegetables Recipe Is a Warming Pot Of Deliciousness
A splash of lime juice adds a zingy pop
Here in the Woman’s World test kitchen, during the cold winter there’s nothing we love more than a warming bowl of soup. But sometimes we crave something a bit more special than ordinary split pea or chicken noodle. That’s why we love this Spiced Chicken and Couscous Soup with Vegetables recipe. It comes together all in one pot so cleanup is a breeze. Plus, it’s quick to prep which makes this delicious pot great for a weeknight.
Garam masala, a spice blend, typically contains ground cinnamon, cardamom, cloves, cumin, coriander, and peppercorns. The base of the soup combines the blend with leeks, garlic and tomato paste. Brown the mixture to intensify the spices and caramelizes the paste for extra richness. The chicken and veggies get coated and cooked in the fragrant mixture for another layer of fast flavor before finishing the dish with stock and pearl couscous. Tune into our video then let us know what you think.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 3 Tbs. extra-virgin olive oil + additional as needed
- 2 leeks, white and light green parts, halved lengthwise, thinly sliced into half moons
- 3 pinches + 1 tsp. kosher salt
- 1 bunch fresh cilantro, stems and leaves separated, chopped
- 3 cloves garlic, finely chopped
- 1 Tbs. tomato paste
- 2 tsp. garam masala
- 1/2 cinnamon stick (about 1”)
- 1 lb. boneless, skinless chicken thighs, cut into 3/4“ pieces
- 2 stalks celery and/or carrots, diced
- 1 small bulb fennel, diced
- 1 cup peeled and diced turnip or rutabaga
- 6 cups chicken stock + additional
- 1 cup pearl couscous
- Lime wedges
- Aleppo pepper or hot paprika
Instructions
PrintIn large pot, heat 3 Tbs. oil over medium-high heat. Add leeks and a pinch of salt; cook until starting to brown, 7–10 min. Stir in cilantro stems and garlic. Cook until fragrant, 1–2 min. Stir in tomato paste, garam masala and cinnamon stick; cook until paste begins to caramelize, 1–2 min. If pot looks dry, drizzle in a little more oil. Stir in chicken pieces and pinch salt; cook until chicken starts to brown, about 3 min. Stir in celery and/or carrots, fennel, turnip or rutabaga and pinch salt; cook until vegetables start to wilt, 3–5 min. Add 6 cups stock, 1 tsp. salt and generous amount of black pepper. Bring to boil; reduce heat to medium-low. Cook, uncovered, until vegetables are nearly soft, 20–30 min.
Stir in couscous; cook until tender, 8–10 min. Taste and add squeeze of lime juice and more salt, if needed. If soup needs thinning, stir in more stock. Stir in cilantro leaves. Serve soup with lime wedges and sprinkle with aleppo pepper or hot paprika.
This recipe and photo originally appeared in our print magazine from the book Dinner in One by Melissa Clark.
Nutrition
- Calories: 350 kcal
- Fat: 12 gram
- Saturated Fat: 2 gram
- Protein: 25 gram
- Carbohydrate: 35 gram
- Fiber: 4 gram
- Cholesterol: 60 mg
- Sugar: 5 gram
- Sodium: 1,080 mg
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