Moroccan Chickpea & Couscous Soup
The combination of couscous, chickpeas, and lemon gives our easy and delicious soup recipe Moroccan flair. It’s hearty and filling and a great way to turn leftover chicken into something warm and comforting. Lemon and parsley give the soup a bright, fresh flavor.
Ingredients
0.5 cup uncooked Israeli couscous
1 tablespoon olive oil
1 large onion, diced (about 1 cup)
2 stalks celery, diced (about 1 cup)
2 medium carrot, peeled and diced (about 1 cup)
1 clove garlic, minced
4 cups Swanson® Chicken Broth
1 cup shredded or diced cooked chicken
1 cup rinsed drained canned chickpeas (garbanzo beans)
2 tablespoons lemon juice
2 tablespoons chopped fresh parsley
1 tablespoon olive oil
1 large onion, diced (about 1 cup)
2 stalks celery, diced (about 1 cup)
2 medium carrot, peeled and diced (about 1 cup)
1 clove garlic, minced
4 cups Swanson® Chicken Broth
1 cup shredded or diced cooked chicken
1 cup rinsed drained canned chickpeas (garbanzo beans)
2 tablespoons lemon juice
2 tablespoons chopped fresh parsley
Instructions
Cook and drain the couscous according to the package directions.
Heat the oil in a 4-quart saucepan over medium-high heat. Add the onion, celery, carrots and garlic and cook for 8 minutes, stirring occasionally.
Add the broth and heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the vegetables are tender. Stir in the chicken, chickpeas and cooked couscous and cook until hot. Stir in the lemon juice and parsley. Season to taste and serve hot.
Heat the oil in a 4-quart saucepan over medium-high heat. Add the onion, celery, carrots and garlic and cook for 8 minutes, stirring occasionally.
Add the broth and heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the vegetables are tender. Stir in the chicken, chickpeas and cooked couscous and cook until hot. Stir in the lemon juice and parsley. Season to taste and serve hot.
Moroccan Chickpea & Couscous Soup
The combination of couscous, chickpeas, and lemon gives our easy and delicious soup recipe Moroccan flair. It’s hearty and filling and a great way to turn leftover chicken into some...
Directions
Print
Cook and drain the couscous according to the package directions.Heat the oil in a 4-quart saucepan over medium-high heat. Add the onion, celery, carrots and garlic and cook for 8 minutes, stirring occasionally.Add the broth and heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the vegetables are tender. Stir in the chicken, chickpeas and cooked couscous and cook until hot. Stir in the lemon juice and parsley. Season to taste and serve hot.
Ingredients
0.5 cup uncooked Israeli couscous1 tablespoon olive oil1 large onion, diced (about 1 cup)2 stalks celery, diced (about 1 cup)2 medium carrot, peeled and diced (about 1 cup)1 clove garlic, minced4 cups Swanson® Chicken Broth1 cup shredded or diced cooked chicken1 cup rinsed drained canned chickpeas (garbanzo beans)2 tablespoons lemon juice2 tablespoons chopped fresh parsley
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