Heat olive oil in a large pot over medium heat.
Add the onion and garlic and sauté for 2-3 minutes until the onion becomes translucent.
Stir in the carrots, celery, and red bell pepper. Cook for another 5 minutes until the vegetables start to soften.
Add the cumin, coriander, and turmeric, stirring to coat the vegetables with the spices.
Pour in the chicken broth and bring to a boil.
Reduce the heat and let it simmer for about 10 minutes, or until the vegetables are tender.
Add the shredded chicken, couscous, and diced tomatoes. Simmer for an additional 5 minutes, until the couscous is tender.
Stir in the spinach and cook for 2 more minutes, until the spinach is wilted.
Season with salt and pepper to taste.
Serve hot, garnished with fresh parsley and lemon wedges on the side.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 250 kcal | Servings: 6 servings
ADVERTISEMENT
