Recipe #154: Moroccan Chicken and Butternut Squash Soup

Well, this didn't turn out too much like soup since I went crazy and DOUBLED the cous cous.  Yeah I love cous cous, so mine was more like a thick stew.  I also used 3 more chicken thighs than it calls for.  Still turned out delicious though!  Vary the chunky ingredients as you wish!  Thank you to my Jan/Feb issue of Cooking Light!

Ingredients

• 
  Preparation1 tablespoon olive oil
• 1 cup chopped onion
• 3 (4-ounce) skinless, boneless chicken thighs, cut into bite-sized pieces (I used 6)
• 1 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1/8 to 1/4 teaspoon ground red pepper
• 3 cups (1/2-inch) cubed peeled butternut squash
• 2 tablespoons no-salt-added tomato paste
• 4 cups chicken stock  (I used 5 cups)
• 1/3 cup uncooked couscous  (I doubled this)
• 3/4 teaspoon kosher salt
• 1 zucchini, quartered lengthwise and sliced into 3/4-inch pieces
• 1/2 cup coarsely chopped fresh basil
• 2 teaspoons grated orange rind

1. 1. Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat. Add onion, and cook for 4 minutes, stirring occasionally. Add chicken; cook for 4 minutes, browning on all sides. Add cumin, cinnamon, and pepper to pan; cook 1 minute, stirring constantly. Add butternut squash and tomato paste; cook 1 minute. Stir in Chicken Stock, scraping pan to loosen browned bits. Bring to a boil. Reduce heat, and simmer 8 minutes. Stir in couscous, salt, and zucchini; cook 5 minutes or until squash is tender. Remove pan from heat. Stir in chopped basil and orange rind.