SPICY MOROCCAN CHICKEN SOUP
And I was pretty excited. Here's the recipe-
1 (32 oz) Carton reduced-sodium chicken broth
1 (15 1/2 oz) can chickpeas (I forgot to buy them so I threw in green peas instead)
1 (14 1/2 oz) can diced tomatoes with roasted garlic
1 (6 oz) bag shredded carrots
1 teaspoon curry powder
1/8 teaspoon cinnamon
1/8 teaspoon cayenne
2 cups cubed chicken breast (I just got the already grilled chicken strips from the meat dept. and then just cut them up)
1 (6 oz) bag baby arugula
1/2 cup couscous
1. Combine the broth, chickpeas, tomatoes, carrots, curry powder, cinnamon, cayenne in a large saucepan. Bring to a boil over medium high heat. Reduce the heat and simmer, covered, until the carrots are tender, about 2 minutes. Add the chicken and cook until heated through, about 1 minute.
2. Stir in the arugula and couscous. Remove the saucepan from the heat. Let stand, covered, until the couscous is tender and the arugula is wilted, about 5 minutes.
PER SERVIING (generous 1 cup): 205 cal, 4 g fat
Haha, I know I took this picture outside and that's weird. But the lighting is perfect and I really wanted you all to see the beautiful colors. I really suggest you all make this dinner at least once! It's seriously delicious... and healthy.
I really want to learn to be a better cook. My husband is the pickiest eater ever and I doubt he'd ever eat this sorta thing, but I can't let that stop me anymore. I'm going to cook anyway. Maybe Wyatt will like my cooking?