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.
Ingredients
- 1/2 cup uncooked Israeli couscous
- 1 tablespoon olive oil
- 1 large onion, diced (about 1 cup)
- 2 stalks celery, diced (about 1 cup)
- 2 medium carrot, peeled and diced (about 1 cup)
- 1 clove garlic, minced
- 4 cups Swanson® Chicken Broth or Natural Goodness Lower Sodium Chicken Broth or Organic 100% Natural Chicken Broth
- 1 cup shredded or diced cooked chicken
- 1 cup rinsed drained canned chickpeas (garbanzo beans)
- 2 tablespoons lemon juice
- 2 tablespoons chopped fresh parsley
Instructions
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Tips
- Make It Spicy: Swap in Swanson® Spicy Chicken Broth in place of our non-spicy version to bring the heat to this recipe.
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Step 1
Cook and drain the couscous according to the package directions.
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Step 2
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.
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Step 3
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.
