Friday, October 30, 2015

Chicken and Israeli Couscous Soup


The other evening I was browsing through Pinterest. This may come as a shocker, but I rarely go on Pinterest anymore. Their promoted pins and picked for you pins are so annoying. I rarely see anything my friends have pinned because of them. To my surprise, I saw a picture of a delicious looking soup made with pearl, or Israeli, couscous, chicken, and all sorts of good aromatics and spices. (I can't even write the word couscous without pronouncing it like Kahmunrah in Night At The Museum 2) The recipe was posted in full, but I tracked back to the original post at this blog. It's called "cold-fighting couscous chicken soup." I don't have a cold (knock on wood), but it sounded so good that I had to make some on this chilly (for Texas) rainy fall day, with a few tweaks. I used my pressure cooker, but this would be super easy on the stove top. (note: the aromatic pastes I use are the brand Gourmet Garden)

Chicken and Israeli Couscous Soup

1 small onion (or half a large) finely chopped
1 leek, white and light green parts, chopped (I quarter it to rinse, then chop)
2 carrots, sliced
1 rib celery, chopped
1 T garlic paste 
1 T ginger paste
1 T lemongrass paste
1 t chili paste or crushed red pepper flakes
1 t parsley paste
1 t turmeric
1 8.8 oz bag of Israeli couscous
1 boneless chicken breast, diced in small bite sized pieces
4 + cups chicken stock (I used one carton and it made a very thick soup)
1 t TrueLemon (or juice from half a lemon)
1 t TrueLime
1 t chicken base (it's like chicken stock concentrate - I used it instead of salt) or salt to taste

Set your pressure cooker to saute, drizzle some olive or canola oil in, and add your onion, carrots, celery and leeks. I let them soften for a couple of minutes while I was cutting up my chicken breast. Stir in the garlic, ginger, lemongrass, chili and parsley pastes, followed by the turmeric. Add the couscous, stir to coat with the herbs and spices. At this point, cancel from saute mode so that everything doesn't get too hot and scorch. Next, add in the chicken, chicken stock, lemon/lime juice or the True Lemon/Lime crystals (I love the convenience of these crystals) and the spoonful of chicken base or salt if you're using. Place the lid on your cooker, close up, and move the vent knob to seal. Set on high pressure for 5 minutes. Vent with quick release method when timer goes off.

Enjoy!








2 comments:

  1. The look of your food makes me famished and i really like your simplicity in the procedure. Healthcare and Fitness Blog thanks

    ReplyDelete
  2. I want to make this...minus the chicken. Looks so yummy!

    ReplyDelete