| | Directions | | Coat bottom of pan with olive oil. Add onions, celery, garlic and peppers. Cook until vegetables are soft. Add the tomatoes and parsley. Cook for a few more minutes. Add the chicken broth and the shredded chicken and bring to a boil. Add the tomato paste and stir until dissolved. Add the oregano, salt and pepper. Bring to a soft boil, cover, reduce heat and simmer for 20 minutes. Melt the butter in a skillet. Add the couscous and brown. After the soup has simmered for 20 minutes, add the peas, corn and couscous. Simmer for 20 more minutes Serve with crusty bread. Wonderful on a chilly or rainy day! |
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| Ingredients | | - |  | 1 yellow onion, finely chopped (large) |
| - | | 1 stalk celery, chopped fine |
| - | | 4 cloves garlic, minced |
| - | | 1 can roasted green chili peppers (small can) |
| - | | 3 tomatoes, peeled (or blanched to remove skins), chopped |
| - | | 1 tablespoon parsley, chopped |
| - | | 8 cups chicken broth |
| - | | 1 tablespoon tomato paste (or ketchup) |
| - | | 2 cups cooked chicken, shredded |
| - | | 1 tablespoon dried oregano |
| - | | 1/2 cup corn kernels |
| - | | 1/2 cup frozen peas |
| - | | 1 cup Israeli couscous |
| - | | 1 tablespoon butter |
| - | | olive oil |
| - | | salt & pepper |
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