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.
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.
filling and yummy
this was so good I added an extra carrot and celery stick and my family likes protean a little more so I added 2 cups not one of chicken. I shredded it off a supermarket chicken and it was spectacular.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.