A mainstay in Morocco, steamed couscous topped with a very liquid stew is undeniably delectable, but not exactly quick. We’ve found, though, that combining all the ingredients in a soup yields similarly sumptuous results in a much shorter time. The dish is decidedly spicy; if you prefer less heat, just reduce the amount of cayenne.

Moroccan Chicken-and-Couscous Soup
Quick from Scratch – Soups and Salads

2 Tablespoons cooking oil
1 onion, chopped
1 pound boneless, skinless chicken thighs (about 4), cut into approximately 1½-by-¼-inch strips
¼ teaspoon cayenne
1 teaspoon ground cumin
1¾ teaspoons salt
¼ teaspoon fresh-ground black pepper
1 sweet potato (about ½ pound), peeled and cut into ¾-inch cubes
1 zucchini, quartered lengthwise and cut crosswise into 1-inch pieces
¾ cup tomato puree
1 quart water
2 cups canned low-sodium chicken broth or homemade stock
½ cup couscous
1/3 cup chopped fresh parsley

In a large pot, heat the oil over moderate heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.

Increase the heat to moderately high. Add the chicken, cayenne, cumin, salt, and pepper to the pot. Cook, stirring occasionally, for 2 minutes.

Stir in the sweet potato, zucchini, tomato puree, water, and broth. Bring to a boil. Reduce the heat and simmer, stirring occasionally, until the vegetables are tender, about 10 minutes.

Add the couscous to the soup. Simmer for 5 minutes, stirring occasionally. Remove the pot from the heat. Let the soup stand, covered, for 2 minutes; add the parsley and serve.

Serves 4.

MF&L Staff at Maine Food & Lifestyle magazine.