Moroccan-spiced Chicken Soup with Olives and Couscous
The flavours of a classic Moroccan tagine are transformed into a comforting, filling soup in this delicious recipe. Think tender chicken, couscous and olives in a broth flavoured with a blend of spices and preserved lemon.
Introduction
I’ve a particular fondness for this soupy invention, primarily because it has nursed me through the winter’s worst sniffles. A sort of loosened-up version of a tagine, the traditional couscous accompaniment is obligingly built in, and it packs in those healing, anti-inflammatory spices so there’s plenty going on, flavour-wise; it’ll perk up ailing taste buds if nothing else. I’m not claiming to have cracked the cure for the common cold, but perhaps living through one needn’t be so miserable after all?
Ingredients
| A pinch of | saffron threads |
| 2 tbsp | olive oil |
| 300g (10½oz) | skinned and boneless chicken thighs, finely sliced |
| 1 | large onion, finely diced |
| 2 | large garlic cloves, finely chopped |
| 2.5cm (1in) piece of | fresh ginger, peeled and finely chopped |
| 1½ tsp | ground coriander |
| 1 tsp | ground cumin |
| ½ tsp | ground turmeric |
| 1.2 litres (5 cups) | chicken stock |
| 80g (3oz) | wholewheat giant couscous |
| 50g (⅓ cup) | green olives, sliced |
| 1 small | preserved lemon, flesh discarded and skin finely chopped |
| A large handful of | flat-leaf parsley leaves, roughly chopped |
| sea salt and freshly ground black pepper |
Method
Put the saffron in a small bowl and cover with a splash of warm water. Leave to soak.
Heat the oil in a large saucepan set over a high heat and fry the chicken for a few minutes, stirring frequently, until it’s beginning to brown. Turn the heat down to low–medium and add the onion, garlic and ginger and cook for about 8 minutes, or until the onion is really soft. Add the ground coriander, cumin and turmeric, stir in, and cook for another 1 minute or so until they are smelling aromatic.
Add the stock, turn the heat up to high and bring the liquid to the boil, then lower the heat to medium so the soup is simmering. Add the saffron and its soaking water, and the couscous, olives and preserved lemon. Pop a lid on the pan and cook for about 8 minutes, or until the couscous is tender.
Season well with salt and pepper and stir in the parsley just before serving.
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