Yield: Yields about 12 cups.
Harissa is a fiery condiment used in many North African dishes. If you can’t find it, use cayenne instead. Stir in the couscous just before serving the soup. If it sits for too long, the couscous will absorb all the broth. Don’t use instant couscous—it will turn to mush.
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This is one of my classic go-to recipes. Extremely delicious and the prep is quite fast (mostly spices, not much chopping), which is great for a weeknight meal. I'm not a fan of thighs so I substitute for chicken breast. To keep things together, I cut each breast in half (or thirds depending on size), simmer away, then cut into bite-sized pieces at the end...I find this keeps the chicken from shredding while simmering. I also cook the couscous separately and then add it when I'm ready for a meal. Makes for better leftovers!
Fantastic recipe. I have made this soup many times. It is a welcome alternative to traditional chicken soup.
This week’s Moveable Feast saddles up for a chuck wagon dinner in Greenough, Montana. Our host chef Pete Evans joins chef Ben Jones, of Paws Up, and grilling master Rory…View all Moveable Feast recipes and video extras
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