Moroccan Chicken Soup With Apricot Couscous - cooking recipe

Ingredients

SOUP
2 cups diced onions
2 tablespoons extra virgin olive oil
2 tablespoons fresh minced gingerroot
1 tablespoon minced garlic
1 teaspoon ground paprika
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon cinnamon
1/2 teaspoon cardamom
1/4 teaspoon ground turmeric
1/4 teaspoon ground nutmeg
1/4 teaspoon crushed red pepper flakes
1/2 cup good dry white wine
4 cups low sodium chicken broth
3 cups cooked shredded chicken (we prefer the white meat)
15 ounces chickpeas, drained, and rinsed (1 can)
14 1/2 ounces diced tomatoes with juice (1 can )
13 3/4 ounces artichoke hearts, drained, and quartered (canned artichokes are best - 1 can)
1/4 cup pitted quartered kalamata olive
kosher salt, to taste
ground black pepper, to taste
minced fresh cilantro
toasted slivered almonds
APRICOT COUSCOUS
2 cups water
2 tablespoons honey
1 tablespoon extra virgin olive oil
1 tablespoon fresh lemon juice (not the bottled kind, pleez)
minced zest of one lemon
1 pinch kosher salt
1 cup dry instant couscous
1/4 cup diced dried apricot

Preparation

SOUP:.
Saute onion in oil in a large pot over medium heat until onion is soft, 5 minutes.
Add gingerroot, garlic, paprika, coriander, cumin, cinnamon, cardamom, turmeric, nutmeg, and pepper flakes.
Cook 1 minute.
Deglaze pot with wine, reduce until liquid is nearly evaporated.
Stir in broth, chicken, chickpeas, tomatoes, artichoke hearts, and olives.
Bring to a boil.
Reduce heat to medium-low; simmer soup for 10 minutes.
Season with salt and pepper.
Garnish soup with cilantro and almonds.
Serve with Apricot Couscous and E N J O Y!
APRICOT COUSCOUS:.
Bring water honey, oil, lemon juice, zest and salt to a boil in a saucepan.
Remove from heat.
Stir in couscous and apricots: cover and let stand until water is absorbed, about 5 minutes.
Fluff couscous with a fork before serving with soup.