Ingredients:
1 tablespoon oil
1 kg chicken thigh fillets, cut in 3
2 carrots, chopped
1 leeks, washed and finely sliced
2 teaspoons moroccan seasoning, see note
1 teaspoon ground cumin
4 cups chicken stock
800 g peeled chopped tomatoes
2 cups pumpkin, diced
2 zucchini, diced
1 lemons, zest of
2 cups couscous
2 cups boiling water
1/4 cup fresh coriander, chopped
1 birds eye chiles, finely sliced
Directions:
Heat oil in a large saucepan on high.
Cook the chicken in batches until golden.Remove and set aside.
Add carrots and leeks to same pan,reduce heat to medium and cook for 5 minutes.
Stir in the seasoning and cumin. Return chicken to pan and add stock and tomatoes. Bring to boil then reduce heat.
Stir in pumpkin and simmer for 5 minutes or until pumpkin is tender. Add zucchini and zest,season to taste and simmer further 5 minutes.
Place the couscous in a bowl and add boiling water. Cover with plastic wrap and stand for 5 minutes,then fluff with a fork.
Divide couscous between serving bowls and ladle in the soup.
Serve topped with the chopped coriander and chilli slices.
Servings: Serve
Time preparation: 10 min.
Time total: 45 min.