Servings: 10 cups
Calories: 260kcal
Ingredients
- 1 onion peeled and diced
- 1 tbsp olive oil
- 1 carrot peeled and diced
- 2 celery stalks diced
- 2 boneless, skinless chicken breasts
- 540 ml canned chickpeas drained and rinsed
- 175 ml Israeli / pearl couscous
- 1.25 liters chicken or vegetable stock
- 60 ml chermoula paste (3-4 tablespoons)
Instructions
- Prepare the chermoula paste mixture https://thefuzzyartichoke.com/chermoula-herb-and-spice-condiment/or skip to next step if using store-bought.
- In a large soup pot or Dutch Oven, heat the olive oil over med-high heat. Add the onion and cook until soft and translucent, about 2 minutes.Add the diced carrot and celery and 1 tablespoon of the chermoula paste and stir until the vegetables are evenly coated. Add the stock and the chicken breasts to the pot. Bring to a boil, then reduce the heat to medium, cover and let simmer until the chicken is cooked through, about 6-8 minutes.
- Using a slotted spoon, transfer the cooked chicken to a plate and set aside until cool enough to handle. Once cooled, shred or cut into bite-size pieces.
- Add the chickpeas and the Israeli / pearl couscous to the pot. Return to a boil, then reduce heat to a simmer, cover and cook until tender, about 10 minutes.
- Add the shredded chicken to the pot and stir in 2-3 tablespoons of the chermoula paste.
- Serve with a drizzling of chermoula on top.
Nutrition
Calories: 260kcal | Carbohydrates: 29g | Protein: 13g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 485mg | Potassium: 434mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1867IU | Vitamin C: 14mg | Calcium: 53mg | Iron: 2mg
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