Moroccan-Spiced Chicken Soup with Olives and Couscous

It’s cold outside, energy is dipping and everyone seems to be fighting off something, which is exactly when soup earns its place at the centre of the table. This Moroccan-spiced chicken soup by Rebecca Woods is comforting without being heavy, gently warming and deeply nourishing, with just enough spice to feel restorative rather than overpowering. Inspired by the flavours of a classic tagine, it combines tender chicken, fragrant spices and a savoury broth, with couscous cooked directly in the soup so everything feels cohesive and complete. Olives and preserved lemon add brightness and depth, making it a dish you will happily return to again and again.

Moroccan-Spiced Chicken Soup with Olives and Couscous

Serves 4

Ingredients

• A pinch of saffron threads

• 2 tbsp olive oil

• 300g skinless, boneless chicken thighs, finely sliced

• 1 large onion, finely diced

• 2 large garlic cloves, finely chopped

• 2.5cm piece of fresh ginger, peeled and finely chopped

• 1½ tsp ground coriander

• 1 tsp ground cumin

• ½ tsp ground turmeric

• 1.2 litres chicken stock

• 80g wholewheat giant couscous

• 50g green olives, sliced

• 1 small preserved lemon, flesh discarded and skin finely chopped

• Large handful of flat-leaf parsley, roughly chopped

• Sea salt and freshly ground black pepper

Method

1. Put the saffron in a small bowl and cover with a splash of warm water. Set aside to soak.

2. Heat the olive oil in a large saucepan over a high heat. Add the chicken and cook for a few minutes, stirring frequently, until it begins to brown.

3. Reduce the heat to low–medium, then add the onion, garlic and ginger. Cook for 8 minutes, stirring occasionally, until the onion is very soft.

4. Add the ground coriander, cumin and turmeric and cook for a further minute until fragrant.

5. Pour in the stock and bring to the boil, then reduce to a steady simmer. Add the saffron along with its soaking water, followed by the couscous, olives and preserved lemon. Cover with a lid and cook for around 8 minutes, until the couscous is tender.

6. Season generously with salt and pepper, then stir through the parsley just before serving.

7. Serve hot, in deep bowls, ideally with extra parsley scattered over the top.

Seriously Good Soups by

Rebecca Woods

This book is a beautifully practical guide to making soup a year-round staple.

A food stylist and recipe developer, Woods brings together 60 nourishing, unfussy recipes, from hearty winter bowls to lighter summer starters, alongside clever tips on stock-making, seasoning and finishing touches.

It is the kind of book you reach for when you want comfort without complication, and recipes that earn their place on repeat.

Buy your copy here.