As much as I cry a little every time Summer ends, I do enjoy all of the opportunities Fall brings! I love making soups in big batches for my family. Not only is it easy to re-heat and serve, but it can be really healthy if made correctly!
I created my own version of traditional Chicken Noodle Soup without the noodles and added couscous. Couscous is a North African dish of small steamed balls of semolina, which is a coarse grind of high-protein durum wheat. So why couscous?
What Makes Couscous Such a Healthy Food?
Couscous includes valuable antioxidants, good nutrition, and excellent anti-aging properties.
- Fiber (at least five grams of fiber per once cup)
- Helps to support a healthy heart
- Decreases risks for diabetes
- Contains no fat or sugar
- One cup of couscous contains the daily recommended portion of selenium
- Choline: Another important nutrient found in couscous is choline. It makes important contributions to your metabolism, brain, liver, and nerve functions.
- Potassium: Potassium is very important because it helps reduce stress, anxiety, by helping to regulate normal blood pressure, and promoting healthy brain function
- 10 cups organic chicken broth
- 3 tablespoons olive oil
- 8 cloves organic garlic, minced
- 1 sweet organic onion
- 4 organic carrots peeled and diced
- 4 organic celery stalks, diced
- 4 small organic boneless skinless chicken breasts
- 1 cup israeli (pearl) couscous
- 2 ounces crumbled feta (Optional)
- 1/3 cup chopped chive
- Salt and pepper
- Place the olive oil in a large 6-8 quart sauce pot over medium-low heat. Peel the onion. Then quarter it and slice into thin strips. Once the oil is hot, saute the onion, carrots, celery and minced garlic for 3-4 minutes to soften.
- Add the chicken stock, chicken breasts, l to the pot. Raise the heat to high, cover, and bring to a boil. Once boiling, reduce the heat to medium, then simmer for 5 minutes.
- Stir in the couscous, 1 teaspoon salt, and black pepper to taste. Simmer another 5 minutes. Then turn the heat off.
- Using tongs, remove the two chicken breasts from the pot. Use a fork and the tongs to shred the chicken. Then place it back in the pot. Stir in the crumbled feta cheese and chopped chive. Taste and salt and pepper as needed. Serve warm.
I hope you are beginning to warm up to the idea of Fall coming and you and your family all enjoy this wonderful chicken cous cous soup recipe. Don’t forget to check out my other Fall-time favorites like my Sweet Potato Slow Cooker Chili or Baked Eggplant with Panko Breadcrumbs.
What is your FAVORITE fall recipe?