Ingredients
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1 tablespoon oil
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2 carrots, chopped
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2 teaspoons moroccan seasoning, see note
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1 teaspoon ground cumin
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4 cups chicken stock
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800 g peeled chopped tomatoes
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2 cups pumpkin, diced
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2 zucchini, diced
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1 lemon, zest of
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2 cups couscous
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2 cups boiling water
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1/4 cup fresh coriander, chopped
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1 leek, washed and finely sliced
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1 kg chicken thigh fillet, cut in 3
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1 birds eye chile, finely sliced
Instructions
- Heat oil in a large saucepan on high.
- Cook the chicken in batches until golden.Remove and set aside.
- Add carrots and leeks to same pan,reduce heat to medium and cook for 5 minutes.
- Stir in the seasoning and cumin. Return chicken to pan and add stock and tomatoes. Bring to boil then reduce heat.
- Stir in pumpkin and simmer for 5 minutes or until pumpkin is tender. Add zucchini and zest,season to taste and simmer further 5 minutes.
- Place the couscous in a bowl and add boiling water. Cover with plastic wrap and stand for 5 minutes,then fluff with a fork.
- Divide couscous between serving bowls and ladle in the soup.
- Serve topped with the chopped coriander and chilli slices.
- NOTE: Moroccan Seasoning recipe#141053 is a good substitute if commercial Moroccan Seasoning is unavailable.