Moroccan Chicken and Couscous Soup

By á-2502

Per Serving(11/2 cups) 274 Cal,5 g Fat,1 g Sat Fat,0 g Trans Fat, 35 mg Cho;, 849 mg Sod, 34 g Carb, 6 g Fib, 23 g Prot, 104 mg Calc.
Points value 5

Ingredients

• 4 cups reduced-sodium chicken broth
• 1 (151/2-ounce) can chickpeas, rinsed and drained
• 1 (141/2-ounce) can diced tomatoes with Roasted garlic and onion.
• 1 (6-ounce) bag shredded carrots
• 1 teaspoon ground cumin
• 1/4 teaspoon turmeric
• 1/8 teaspoon cinnamon
• 1(10-ounce0 package sliced oven-roasted chicken breast, cut into bite sized pices
• 1 (6-ounce) bag baby spinach
• 1/2 cup plain couscous

Preparation

Step 1

1. Bring the broth, chickpeas, tomatoes, carrots and cinnamon to a boil in a large covered saucepan. Reduce the heat and simmer, covered, until the carrots are tender, about 2 minutes. Add the chicken and heat thrugh, about 1 minute.

2. Stir in the spinach and couscous. Remove from the heat, cover, and let stand until the couscous is tender and the spinachwilts, about 5 minutes.