Moroccan Chickpea and Couscous Soup
Ingredients
- ½ cup uncooked Israeli couscous
- 1 Tbsp olive oil
- 1 large onion, diced (about 1 cup)
- 2 stalks celery, diced (about 1 cup)
- 2 medium carrots, peeled and diced (about 1 cup)
- 1 clove garlic, minced
- 4 cups chicken broth or Natural Goodness chicken broth or organic chicken broth
- 1 cup shredded or diced cooked chicken
- 1 cup rinsed drained canned chickpeas (garbanzo beans)
- 2 Tbsp lemon juice
- 2 Tbsp chopped fresh parsley
Instructions
- Cook and drain the couscous according to 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.
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