![Moroccan Chicken-and-Couscous Soup](https://cdn.statically.io/img/www.foodandwine.com/thmb/h24QD0DtLoqje4fmcTzHPS6QorM=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/2014-r-xl-moroccan-chicken-and-couscous-soup-2000-f7bcb0ab53f742dd8e2e07620f8daf27.jpg)
Ingredients
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2 tablespoons cooking oil
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1 onion, chopped
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1 pound boneless, skinless chicken thighs (about 4), cut into approximately 1 1/2-by-1/4-inch strips
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1/4 teaspoon cayenne
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1 teaspoon ground cumin
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1 3/4 teaspoons salt
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1/4 teaspoon fresh-ground black pepper
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1 sweet potato (about 1/2 pound), peeled and cut into 3/4-inch cubes
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1 zucchini, quartered lengthwise and cut crosswise into 1-inch pieces
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3/4 cup tomato puree
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1 quart water
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2 cups canned low-sodium chicken broth or homemade stock
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1/2 cup couscous
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1/3 cup chopped fresh parsley
Directions
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In a large pot, heat the oil over moderate heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
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Increase the heat to moderately high. Add the chicken, cayenne, cumin, salt, and pepper to the pot. Cook, stirring occasionally, for 2 minutes.
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Stir in the sweet potato, zucchini, tomato puree, water, and broth. Bring to a boil. Reduce the heat and simmer, stirring occasionally, until the vegetables are tender, about 10 minutes.
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Add the couscous to the soup. Simmer for 5 minutes, stirring occasionally. Remove the pot from the heat. Let the soup stand, covered, for 2 minutes; add the parsley and serve.
Suggested Pairing
Soup with such a riot of flavors needs a wine that's big but simple. Try a California Zinfandel here for its generous, spicy fruit, supple texture, and full body.