Moroccan Chicken and Couscous Soup

makes six servings

2 tablespoons olive oil

1 white onion, chopped

1 pound boneless, skinless chicken breasts (about 2), cut into approximately 1 1/2-by-1/4-inch strips

1/4 teaspoon cayenne pepper

1 teaspoon ground cumin

1 3/4 teaspoons sea salt

1/4 teaspoon black pepper

1 sweet potato, peeled and cut into 3/4-inch cubes

1 zucchini, quartered lengthwise and cut crosswise into 1-inch pieces

3 carrots, peeled and sliced thinly

3/4 cup tomato puree

4 cups filtered water

2 cups low-sodium organic vegetable broth

1 cup cooked couscous, cooked per the manufacturer's instructions

1 tablespoon chopped fresh parsley, for garnish

1. Heat the olive oil in a large soup pot over medium-high heat. Add the onions and saute until translucent, about 5 minutes.

2. Add in the chicken, cayenne, cumin, salt, and pepper. Cook for 2 minutes, stirring occasionally, until the chicken is browned on all sides.

3. Add the sweet potato, zucchini, carrots, tomato puree, water, and vegetable broth. Bring the soup to a boil, then reduce the heat and simmer until the vegetables are fork-tender, 10-15 minutes.

4. Stir in the cooked couscous, and simmer for an additional five minutes.

5. Garnish with fresh parsley, and serve.