The combination of couscous, chickpeas, and lemon gives our easy and delicious soup recipe Moroccan flair. It’s hearty and filling and a great way to turn leftover chicken into something warm and comforting. Lemon and parsley give the soup a bright, fresh flavor.
cost per recipe: $5.23
The price is determined by the national average.
cup uncooked Israeli couscous
tablespoon olive oil
large onion, diced (about 1 cup)
stalks celery, diced (about 1 cup)
medium carrot, peeled and diced (about 1 cup)
clove garlic, minced
cups Swanson® Chicken Broth or Swanson® Natural Goodness® Chicken Broth or Swanson® Organic Chicken Broth
cup shredded or diced cooked chicken
cup rinsed drained canned chickpeas (garbanzo beans)
tablespoons lemon juice
tablespoons chopped fresh parsley
Cook and drain the couscous according to the 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.