Ingredients

The following ingredients have 3 Servings
  • Extra-virgin olive oil (for the pan)
  • 1 small onion (finely chopped (3/4 to 1 cup))
  • 1 garlic clove (finely chopped)
  • Sea salt and freshly ground black pepper
  • 2 teaspoons ras el hanout
  • 1/2 teaspoon chili flakes
  • One (14-ounce) can chopped tomatoes, undrained
  • 1 2/3 cups homemade chicken stock or canned chicken broth
  • Pinch granulated sugar
  • 5 tablespoons (1 3/4 oz) uncooked couscous ((or substitute quinoa for a gluten-free alternative))
  • 2 1/2 to 3 1/2 ounces shredded cooked chicken
  • 2 preserved lemons

Instruction

  • Heat a splash of oil in a saucepan over low heat. Add the onion and garlic and season with salt and pepper. Cover and cook, stirring occasionally, until softened, about 10 minutes.
  • Increase the heat to medium and add the ras el hanout and chili flakes. Stir briefly, then add the tomatoes (including the liquid), stock, and a pinch sugar. Simmer for 7 to 10 minutes.
  • Meanwhile, prepare the couscous according to the package instructions.
  • If serving the soup right away, stir the cooked couscous and shredded chicken into the soup and warm through. Add the chopped lemon, if using, just before serving. If stashing the chicken soup in the fridge to take to work the next day, store the couscous and preserved lemon separately from the soup, then mix everything together before reheating. If you want your soup to thicken somewhat and take on a pronounced lemony tang, then combine it all before you toss it in the work fridge—and hope it doesn't get pinched by the office lunch thief.