Moroccan Chicken Vegetable Soup

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.