Moroccan Butternut Chicken Soup

Method

1. 1

   In a large Dutch oven or stock pot heat the 2 Tablespoons olive oil over medium heat. Add the onion, garlic and sauté for 2 minutes until the onion is soft. Add cumin, cinnamon, coriander, cayenne pepper, turmeric, cayenne pepper and paprika and continue to sauté for 2 more minutes.

2. 2

   Stir in the chicken and cook for 5 minutes, stirring occasionally. Add the tomato paste, chicken broth and butternut squash. Bring to a boil and then bring down to a simmer and cook for 8-9 minutes.

3. 3

   Stir in the couscous and the zucchini and continue to simmer for 5 minutes, or until the squash is tender and the couscous is tender. Add salt and pepper to taste.

4. 4

   Remove and serve in soup bowls with your choice of garnishes. I like to add fresh parsley, lemon, crushed red pepper and feta cheese.