SOUP WITH COUSCOUS, POTATOES, TOMATOES AND ZUCCHINI

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SOUP WITH COUSCOUS, POTATOES, TOMATOES AND ZUCCHINI

 

3 tablespoons olive oil

1 medium onion, chopped

2 cloves garlic, minced

2 teaspoons paprika

1/4 teaspoon ground ginger

ground red pepper

2 cups peeled, seeded and chopped tomatoes or one 16-ounce can tomatoes, chopped

and drained

6 cups reduced-sodium chicken or vegetable broth

2 boiling potatoes, peeled and cut into 1/2-inch pieces

2 medium zucchini, cut into 1/2-inch pieces

1/2 pound boneless, skinless chicken breasts, cut into 1-inch pieces (optional)

3/4 cup NEAR EAST Couscous

4 tablespoons chopped fresh mint or coriander

 

 

In 4-quart Dutch oven, heat oil over medium heat. Add onion; cook 8 minutes,

stirring occasionally.

Stir in garlic, paprika, ginger and red pepper; cook 1 minute, stirring

occasionally. Add tomatoes; cook 2 minutes. Add broth; bring to a boil. Add

potatoes; reduce heat to medium. Simmer 5 minutes.

Stir in zucchini, chicken and couscous; simmer 5 minutes or until chicken is no

longer pink inside. Sprinkle with mint. Serve immediately.

 

6 Servings

 

Source: Near East Foods

Formatted by Chupa Babi: 03.11.08

 

NUTRITION INFORMATION: 1/6 of recipe.

Calories 240 (Calories from Fat 81); Sodium 654 mg; Total Fat 9 g (Saturated Fat

1 g); Total Carbohydrates 35 g; Dietary Fiber 3 g; Cholesterol 0 mg; Protein 8

g.

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