- Servings: 6
- Yield: 9.5 cups (2L)
Related recipes: Beans and
Grains, Chile Peppers, Dairy-Free, Egg-Free, Fall, Herbs, High Fibre, Low-Fat, Main Courses, Onions, Pasta, Poultry, Soups, Summer Squash, Winter
A blend of the exotic smells and flavours of Moroccan cuisine.
Serve with pita or flat bread.
Ingredients
18 ounces (510g) boned and skinned chicken breasts, (3 breast
halves) cut into 1-inch (2.5cm) pieces
1 Tbsp olive oil, (15mL)
1 1/2 cups (270g) onion, chopped
1/2 Tbsp (4g) cumin
1/2 Tbsp (4g) ginger
3/4 tsp (1g) paprika
1/4 tsp (1g) cayenne pepper
1/8 tsp (1g) black pepper
5 cups (1L) chicken broth
3 cups (420g) zucchini, sliced into half moon shapes
1/2 cup (100g) couscous, uncooked
1 1/4 cups (230g) garbanzo beans, canned, (one 16-ounce can),
rinsed and drained
2 Tbsp (5g) Cilantro, chopped
Directions
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.
Nutrition Facts
Calories: 289
Total Fat: 5g
% Calories from fat: 17%
Protein: 29g
Carbohydrate: 30g
Cholesterol: 49mg
Sodium: 848mg
Copyright © 2004 Healthnotes, Inc. All rights reserved.
www.healthnotes.com
Learn more about Healthnotes, the company.
Learn more about the authors of
Foodnotes.
The information presented in Foodnotes is for informational
purposes only and was created by a team of U.S. registered dietitians and food experts.
Consult your doctor, practitioner, and/or pharmacist for any health problem and before using
any supplements, making dietary changes, or before making any changes in prescribed
medications. Information expires December 2005.