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Recipe by Yael Dagan

Soup for Couscous

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Meat Meat
Easy Easy
6 Servings
Allergens

No Allergens specified

2 Hours
Diets

No Diets specified

Ingredients

Soup for Couscous

  • chicken pieces (breast or thighs)

  • 1 onion, chopped

  • 2 to 3 tomatoes, chopped

  • 1 cup chickpeas, soaked overnight

  • 2 to 3 carrots

  • 1/2 a small head of cabbage

  • handful of cauliflower florets

  • 2 to 3 zucchini

  • sweet potato

  • pumpkin

  • salt

  • black pepper

  • 1/2 tablespoon sweet paprika

  • 1/2 teaspoon turmeric

  • 2 tablespoons chicken soup powder

  • 1 tablespoon ground caraway

  • boiling water, to cover vegetables

  • couscous, for serving

Directions

Prepare the Soup for Couscous

1.

Sauté the onion in oil until it browns. Add the tomatoes and cook for a while on a low flame. Add the chicken, cover the pot, and steam for a few minutes.

2.

Dissolve the seasonings in some boiling water and pour over the chicken. Add more boiling water to the pot until it’s three-fourths full.

3.

Add the chickpeas and all the vegetables (except pumpkin). Bring to a boil and cook on a medium-low heat for about an hour and a half.

4.

Add the pumpkin and cook another 15 minutes till it softens.

5.

Serve the vegetables, with a miniimal amount of broth, over couscous.

Soup for Couscous

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