1. Heat oil in a large saucepan on high. 2. Cook the chicken in batches until golden.Remove and set aside. 3. Add carrots and leeks to same pan,reduce heat to medium and cook for 5 minutes. 4. Stir in the seasoning and cumin. Return chicken to pan and add stock and tomatoes. Bring to boil then reduce heat. 5. Stir in pumpkin and simmer for 5 minutes or until pumpkin is tender. Add zucchini and zest,season to taste and simmer further 5 minutes. 6. Place the couscous in a bowl and add boiling water. Cover with plastic wrap and stand for 5 minutes,then fluff with a fork. 7. Divide couscous between serving bowls and ladle in the soup. 8. Serve topped with the chopped coriander and chilli slices. 9. NOTE: Moroccan Seasoning recipe#141053 is a good substitute if commercial Moroccan Seasoning is unavailable. ---------------------------------------------------------------------------
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