Oct 14 2008
For those a little weary of traditional chicken soup, here is a Middle Eastern variation that is sure to bring a smile to your guests’ faces. It has a few surprises.
- 8 cups clear chicken stock or broth
2 cups diced cooked chicken
1/3 cup red bell pepper, chopped into ¼ inch pieces
1/3 cup green bell pepper, chopped into ¼ inch pieces
3 Tablespoons fresh chopped dill
3 cups cooked Israeli couscous (sometimes called pearl couscous)
1 Tablespoon unsweetened cinnamon
Salt to taste
¼ teaspoon pepper
- Combine all the ingredients, except the lime in a large stockpot, and stir well.
Bring the soup to a boil, then reduce the heat and simmer for 2 minutes.
Squeeze 2 teaspoons of lime juice into each bowl before serving and garnish each portion with a slice of lime.