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SOUP WITH COUSCOUS, POTATOES, TOMATOES AND ZUCCHINI

SOUP WITH COUSCOUS, POTATOES, TOMATOES AND ZUCCHINI

Yields 6 servings

Ingredients

1  tablespoon olive oil

1  medium onion, chopped

2  cloves garlic, minced

2  teaspoons paprika

1/4  teaspoon ground ginger

dash  ground red pepper

2  cups peeled, seeded and chopped tomatoes

4  cups reduced-sodium chicken or vegetable broth

2  cups water

2  boiling potatoes, peeled and cut into 1/2-inch pieces

2  medium zucchini, cut into 1/2-inch pieces

1/2  pound boneless, skinless chicken breasts, cut into 1-inch pieces (optional)

3/4  cup NEAR EAST Original Plain Couscous

4  tablespoons chopped fresh mint or coriander

Instructions

  1. In 4-quart Dutch oven, heat oil over medium heat. Add onion; cook 8 minutes, stirring occasionally.
  2. Stir in garlic, paprika, ginger and red pepper; cook 1 minute, stirring occasionally. Add tomatoes; cook 2 minutes. Add broth and water; bring to a boil. Add potatoes; reduce heat to medium. Simmer 5 minutes.
  3. Stir in zucchini, chicken and couscous; simmer 5 minutes or until chicken is no longer pink inside. Sprinkle with mint. Serve immediately.

Serving Size: 1/6 recipe

Nutrition Information Per Serving

Calories: 230 

Total Fat: 3.5 grams

Saturated Fat: 1 grams

Cholesterol: 20 mg

Sodium: 410 mg

Total Carbohydrates: 34 grams

Dietary Fiber: 4 grams

Protein: 16 grams