Moroccan Chicken-and-Couscous Soup

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Ingredients

1. 2 tablespoons cooking oil
2. 1 onion, chopped
3. 1 pound boneless, skinless chicken thighs (about 4), cut into approximately 1 1/2-by-1/4-inch strips
4. 1/4 teaspoon cayenne
5. 1 teaspoon ground cumin
6. 1 3/4 teaspoons salt
7. 1/4 teaspoon fresh-ground black pepper
8. 1 sweet potato (about 1/2 pound), peeled and cut into 3/4-inch cubes
9. 1 zucchini, quartered lengthwise and cut crosswise into 1-inch pieces
10. 3/4 cup tomato puree
11. 1 quart water
12. 2 cups canned low-sodium chicken broth or homemade stock
13. 1/2 cup couscous
14. 1/3 cup chopped fresh parsley

1. In a large pot, heat the oil over moderate heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
2. Increase the heat to moderately high. Add the chicken, cayenne, cumin, salt, and pepper to the pot. Cook, stirring occasionally, for 2 minutes.
3. Stir in the sweet potato, zucchini, tomato puree, water, and broth. Bring to a boil. Reduce the heat and simmer, stirring occasionally, until the vegetables are tender, about 10 minutes.
4. Add the couscous to the soup. Simmer for 5 minutes, stirring occasionally. Remove the pot from the heat. Let the soup stand, covered, for 2 minutes; add the parsley and serve.