Moroccan Chicken Vegetable Soup
1 Tbs. olive oil
1 large red onion, chopped
1 1/2 lbs chicken (skin & fat removed)
6 carrots, peeled and sliced
6 garlic cloves, minced
2 bay leaves
1/2 tsp. salt
1/2 tsp. Turmeric
1/2 tsp. Cinnamon
1 tsp. Cumin
8 cups chicken broth
1/3 cup couscous
1/2 cup sliced green onions
Heat olive oil in Dutch Oven, add onions and cook until tender. Then, add chicken broth, chicken, carrots, garlic, bay leaves, and spices. Bring to a boil and reduce heat to low. Simmer for 1 hour stirring occasionally. Remove chicken from soup and remove bones. Cut chicken into bite-sized pieces and return to pot. Add couscous and green onions. Simmer until heated through.