Ingredients
3 medium carrots, peeled
2 whole chicken breasts, split, bone in, skin removed
1 leek, quartered lengthwise, washed
1 celery stalk, cut into 1-inch lengths
3 sprigs flat-leaf parsley
2 sprigs thyme
2 bay leaves
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
3 whole canned tomatoes, drained, seeded, and quartered
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1 cup diced butternut squash
1 cup quick-cooking couscous
1 jalapeno pepper, seeded and minced
1/3 cup finely chopped fresh cilantro leaves, plus sprigs for garnish
2 small zucchini, seeded and cut into 1/2-inch dice
1/2 cup cooked or canned chickpeas
2 limes, cut into wedges
Preparation
Cut one carrot in half; place in a medium stockpot. Add chicken, 2 quarts water, leeks, celery, parsley, thyme, bay leaves, and 1 teaspoon salt. Bring to a boil. Reduce heat to low; simmer for about 1 hour; skim off any scum. Remove chicken. Pass stock through a cheesecloth-lined strainer. Remove chicken meat from bones and slice into 1/2-inch-thick strips.
Rinse stockpot; return stock to it. Set over medium-low heat; add ground pepper. Dice remaining 2 carrots. Add carrots, tomatoes, cumin, ginger, and squash to stock; simmer over medium heat until vegetables are tender, about 25 minutes.
Meanwhile, bring 1 cup water to a boil in a small saucepan. Add couscous and remaining 1/2 teaspoon salt; cover and remove from heat. Let stand 5 minutes. Fluff with a fork. Stir in jalapeeno cilantro.
Add zucchini and chickpeas to soup; cook until tender, about 5 minutes. Add chicken meat; simmer to heat through, about 5 minutes. Adjust seasoning.
To serve, place a spoonful of couscous in a soup bowl; spoon soup around it and add a cilantro sprig and lime wedge.
