Moroccan Chicken Soup
A blend of the exotic smells and flavors of Moroccan cuisine.
Serve with pita or flat bread.
Calorie: 526, Proteins: 79 g, Total Fat: 8 g, Fiber: 4.40 g, Sugar 3 g.
Preparation
In a large Dutch oven or soup pot, sauté chicken pieces in oil
over medium heat until pinkness is gone and chicken is opaque.
Add onion to chicken, sauté for 1- 2 minutes.
Add cumin, ginger, paprika, cayenne and pepper to chicken.
Pour in broth, cover and bring to a boil for one minute. Add zucchini,
couscous and garbanzo beans to pot, cover and simmer for 5 minutes.
Add fresh cilantro to soup.
Remove from heat and let sit for 5 minutes before serving.