Moroccan Chicken Soup With Apricot Couscous Recipes

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APRICOT COUSCOUS

Provided by Tyler Florence

Categories     side-dish

Time 27m

Yield 4 to 6 servings

Number Of Ingredients 11



Apricot Couscous image

Steps:

  • In a medium saucepan add a 2 count of extra-virgin olive oil. Add the red onion, apricots and almonds and saute gently over low heat until translucent and slightly fragrant. Add the couscous then dump in the warm chicken broth. Stir with a fork to combine, add lemon zest and cover. Let sit for 10 minutes, then uncover and add the scallions, mint, and cilantro. Fluff again with a fork. Season, to taste, with salt and pepper. Toss gently to combine.
  • Serve family-style on a large platter and garnish with fresh cilantro.

Extra-virgin olive oil
1 small red onion, small dice
1/4 cup dried apricots, coarsely chopped
1/4 cup whole almonds toasted, coarsely chopped
1 cup couscous
1 1/2 cups chicken stock, warm
1/2 teaspoon lemon zest
2 scallions green parts only
1/4 cup fresh mint leaves, roughly chopped
1/2 bunch fresh cilantro leaves, roughly chopped plus leaves for garnish
Kosher salt and freshly ground black pepper

MOROCCAN APRICOT CHICKEN

Traditionally, this Moroccan chicken with apricots dish includes chili pepper paste, but I use chili sauce in my version. Serve it alone or with couscous for a heartier meal. -Arlene Erlbach, Morton Grove, Illinois

Provided by Taste of Home

Categories     Dinner

Time 4h40m

Yield 6 servings.

Number Of Ingredients 12



Moroccan Apricot Chicken image

Steps:

  • In a large skillet, heat oil over medium heat. Add almonds; cook and stir until lightly browned, 2-3 minutes. Remove with a slotted spoon; drain on paper towels. In the same skillet, brown chicken on both sides. Remove from heat. Transfer chicken to a 4- or 5-qt. slow cooker. Stir chili sauce, preserves, apricots, Moroccan seasoning, vanilla and garlic powder into drippings. Pour over chicken., Cook, covered, on low until a thermometer inserted in chicken reads 170°-175°, 4 to 4-1/2 hours. Stir in garbanzo beans and orange juice. Cook, covered, on low until heated through, 15-30 minutes longer. Serve with almonds. If desired, sprinkle with parsley.

Nutrition Facts : Calories 482 calories, Fat 21g fat (4g saturated fat), Cholesterol 81mg cholesterol, Sodium 633mg sodium, Carbohydrate 47g carbohydrate (27g sugars, Fiber 5g fiber), Protein 28g protein.

1 teaspoon olive oil
1/2 cup slivered almonds
6 bone-in chicken thighs (about 2-1/4 pounds)
3/4 cup chili sauce
1/2 cup apricot preserves
1/2 cup dried apricots, quartered
4 teaspoons Moroccan seasoning (ras el hanout)
1 tablespoon vanilla extract
1-1/2 teaspoons garlic powder
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1/4 cup orange juice
Chopped fresh parsley, optional

MOROCCAN CHICKEN SOUP WITH APRICOT COUSCOUS

From what I understand, this Moroccan-Style soup reflects many of the bold spices in North Africa, such as coriander, cumin, cinnamon and cardamon. Here we made Apricot Couscous, to serve on top. The numbers are not low but you are getting a whole and very filling meal! The couscous also makes a nice side dish for chicken, fish or lamb. Make the couscous while making the soup. CuisineAtHome.com - June 2009

Provided by Manami

Categories     Chicken Breast

Time 40m

Yield 9 cups

Number Of Ingredients 31



Moroccan Chicken Soup With Apricot Couscous image

Steps:

  • SOUP:.
  • Sauté onion in oil in a large pot over medium heat until onion is soft, 5 minutes.
  • Add gingerroot, garlic, paprika, coriander, cumin, cinnamon, cardamom, turmeric, nutmeg, and pepper flakes.
  • Cook 1 minute.
  • Deglaze pot with wine, reduce until liquid is nearly evaporated.
  • Stir in broth, chicken, chickpeas, tomatoes, artichoke hearts, and olives.
  • Bring to a boil.
  • Reduce heat to medium-low; simmer soup for 10 minutes.
  • Season with salt and pepper.
  • Garnish soup with cilantro and almonds.
  • Serve with Apricot Couscous and E N J O Y!
  • APRICOT COUSCOUS:.
  • Bring water honey, oil, lemon juice, zest and salt to a boil in a saucepan.
  • Remove from heat.
  • Stir in couscous and apricots: cover and let stand until water is absorbed, about 5 minutes.
  • Fluff couscous with a fork before serving with soup.

2 cups diced onions
2 tablespoons extra virgin olive oil
2 tablespoons fresh minced gingerroot
1 tablespoon minced garlic
1 teaspoon ground paprika
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon cinnamon
1/2 teaspoon cardamom
1/4 teaspoon ground turmeric
1/4 teaspoon ground nutmeg
1/4 teaspoon crushed red pepper flakes
1/2 cup good dry white wine
4 cups low sodium chicken broth
3 cups cooked shredded chicken (we prefer the white meat)
15 ounces chickpeas, drained, and rinsed (1 can)
14 1/2 ounces diced tomatoes with juice (1 can )
13 3/4 ounces artichoke hearts, drained, and quartered (canned artichokes are best - 1 can)
1/4 cup pitted quartered kalamata olive
kosher salt, to taste
ground black pepper, to taste
minced fresh cilantro
toasted slivered almonds
2 cups water
2 tablespoons honey
1 tablespoon extra virgin olive oil
1 tablespoon fresh lemon juice (not the bottled kind, pleez)
minced zest of one lemon
1 pinch kosher salt
1 cup dry instant couscous
1/4 cup diced dried apricot

MOROCCAN CHICKEN OVER COUSCOUS

Make and share this Moroccan Chicken over Couscous recipe from Food.com.

Provided by rebecca684

Categories     Chicken Thigh & Leg

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 11



Moroccan Chicken over Couscous image

Steps:

  • 1. To make the chicken: Rub the chicken thighs with cumin and a generous sprinkling of salt and pepper.
  • 2. In a large, high-sided skillet, heat the olive oil over medium-high heat. Add the chicken thighs and brown the skin, 7 to 10 minutes per side.
  • 3. Add the 2 cups of chicken stock. Bring to a boil, then cover and reduce the heat to medium-low; allow the stick to simmer 20 minutes.
  • 4. Add the chopped mint and the sliced or chopped olives. Continue cooking 15 to 20 minutes, or until the chicken is tender.
  • 5. Remove the lid, increase the heat to high, and reduce the sauce 3 to 5 minutes, until slightly thickened. Add additional salt if desired.
  • 6. To make the couscous: In a medium saucepan, heat the 2 cups of chicken stock until just boiling, add the couscous and salt and cover. Remove from the heat and let stand 5 minutes. Fluff with fork.
  • 7. Serve the couscous on a plater with the chicken on top. Spoon the sauce over it and garnish with mint leaves.

Nutrition Facts : Calories 773.2, Fat 39.6, SaturatedFat 10.1, Cholesterol 165.1, Sodium 841.1, Carbohydrate 54.5, Fiber 3.6, Sugar 3.8, Protein 46.3

8 chicken thighs
2 teaspoons ground cumin
salt
fresh ground pepper
2 tablespoons extra-virgin olive oil
2 cups chicken stock
1/4 cup chopped mint, plus extra whole leaves
3 tablespoons sliced kalamata olives
2 cups chicken stock
1 1/3 cups couscous
1/2 teaspoon salt

MOROCCAN CHICKEN WITH LEMON COUSCOUS

Fragrant, tender chicken with zesty lemon couscous makes a healthy Moroccan meal in minutes

Provided by Good Food team

Categories     Dinner, Main course

Time 30m

Number Of Ingredients 10



Moroccan chicken with lemon couscous image

Steps:

  • Put the couscous, half the lemon zest and half the juice in a medium bowl and pour over 400ml boiling water. Cover with cling film and leave to soak while you cook the chicken.
  • Heat oil in a large non-stick frying pan, drizzle honey and some seasoning over the chicken and fry over a medium heat for 5-6 mins, until golden.
  • Mix in the spices, followed by the tomatoes, stock, beans and remaining lemon zest and juice. Bring to the boil and simmer, uncovered, for 8-10 mins or until the beans are tender. Fork through the couscous to fluff it up, then serve with the chicken.

Nutrition Facts : Calories 344 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 41 grams protein, Sodium 0.44 milligram of sodium

250g couscous
zest and juice 1 lemon
1 tsp olive oil
1 tbsp clear honey
4 skinless, boneless chicken breasts , sliced into large strips
1 tsp ground cinnamon
1 tsp ground cumin
400g can chopped tomatoes
150ml chicken stock
200g fine green beans , trimmed

MOROCCAN CHICKEN AND WHOLE GRAIN COUSCOUS

A flavorful chicken stew that uses exotic spices and nice vegetables served over whole-grain couscous. This recipe was actually a real chicken contest winner! Vegetables and even meat can vary according to taste, but I find squash, carrots, bell peppers, and lamb work well in this recipe. Even though the spices seem strange, the flavors are subtle but fragrant! A real favorite at home.

Provided by Myleen Sagrado Sjödin

Categories     World Cuisine Recipes     African     North African     Moroccan

Time 1h

Yield 6

Number Of Ingredients 15



Moroccan Chicken and Whole Grain Couscous image

Steps:

  • Prepare the couscous according to package directions.
  • Heat the oil in a large pot over medium heat, and cook onion until tender. Mix in bay leaves, cloves, cinnamon, turmeric, and cayenne pepper. Place chicken in the pot, and cook until well browned. Pour garbanzo beans, tomatoes, and broth into the pot, and bring to a boil. Reduce heat to low, and simmer 25 minutes.
  • Mix carrots and zucchini into pot. Season with salt. Continue cooking 10 minutes, or until vegetables are tender. Serve stew over cooked couscous.

Nutrition Facts : Calories 399.4 calories, Carbohydrate 50.7 g, Cholesterol 66.8 mg, Fat 6.7 g, Fiber 7.8 g, Protein 33.4 g, SaturatedFat 1.2 g, Sodium 1539 mg, Sugar 3.6 g

1 cup whole wheat couscous
1 tablespoon vegetable oil
1 medium onion, chopped
2 bay leaves
5 whole cloves, crushed
½ teaspoon cinnamon
1 teaspoon ground dried turmeric
¼ teaspoon ground cayenne pepper
6 skinless, boneless chicken breast halves - chopped
1 (16 ounce) can garbanzo beans
1 (16 ounce) can crushed tomatoes
1 (48 fluid ounce) can chicken broth
2 carrots, cut into 1/2 inch pieces
1 zucchini, cut into 1/2-inch pieces
salt to taste

MOROCCAN TOMATO & CHICKPEA SOUP WITH COUSCOUS

This filling soup is healthy and packed with the flavours of North Africa: harissa, ginger, lemon and coriander

Provided by Barney Desmazery

Categories     Lunch, Soup

Time 1h5m

Number Of Ingredients 13



Moroccan tomato & chickpea soup with couscous image

Steps:

  • Tip the couscous into a bowl, season with salt and pepper and stir through 1 tbsp of the oil. Pour over enough hot stock just to cover and cover the bowl with cling film and set aside.
  • Heat the rest of the oil in a saucepan and cook the onion and carrot gently for 8 mins until softened. Add the garlic and ginger and cook for 2 mins more then stir in the ras el hanout and harissa and cook for another minute. Pour in the tomatoes and stock and give everything a good stir. Season, add the chickpeas and simmer everything gently for 20 mins until thickened slightly then squeeze over the lemon.
  • Uncover the couscous and fluff up with a fork. Spoon the soup into bowls, top each with a mound of couscous, scatter with coriander and serve with extra harissa for those who want it.

Nutrition Facts : Calories 265 calories, Fat 10.4 grams fat, SaturatedFat 1.4 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 9.9 grams sugar, Fiber 6 grams fiber, Protein 7.3 grams protein, Sodium 1.2 milligram of sodium

75g couscous
3 tbsp olive oil
750ml low-sodium hot vegetable stock
1 large onion, finely chopped
1 carrot, chopped into small cubes
4 garlic cloves, crushed
half a finger of ginger, peeled and finely chopped
1-2 tbsp ras-el-hanout
1 tbsp harissa paste, plus extra to serve
400g tin chopped tomato
400g tin chickpea
juice ½ lemon
roughly chopped coriander, to serve

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