A mainstay in Morocco, steamed couscous topped with a very liquid stew is undeniably delectable, but not exactly quick. We've found, though, that combining all the ingredients in a soup yields similarly sumptuous results in a much shorter time. The dish is decidedly spicy; if you prefer less heat, just reduce the amount of cayenne.Plus: More Soup Recipes and Tips
We both enjoyed the flavours and textures and it will be made again.
I increased the spices (except for salt) by about 1/4 or a bit more, and that worked out well. I find for most Food & Wine recipes I end up increasing the spices. In this case, I let them work a bit in the pot before adding the chicken. I used 1/4 cup tomato paste +1/2 cup water as we don't have tomato "puree" here. I like the idea of diced tomatoes and think I will put that in next time -- also more couscous as the other reviewer suggested.
I followed this recipe except for the following ideas. I doubled the vegetables and the couscous. I doubled the spices accordingly with the following additions I added half of a head of cauliflower, I ordered one can of petite diced tomatoes, will I did sauteed the vegetables first and then I bloomed the spices in the vegetable mixture
