Spiced Chicken and Couscous Soup with Vegetables

1. Sauté Leeks

Warm 3 tablespoons of extra-virgin olive oil in a large soup pot set over medium-high heat. Once the oil shimmers, add the sliced leeks with a pinch of kosher salt. Sauté the leeks, stirring occasionally, until they become soft and fragrant, which will take about 7 to 10 minutes.

2. Add Cilantro and Garlic

Introduce the chopped cilantro stems and finely chopped garlic to the pot. Cook these until their aromatic oils are released, which should take about 1 to 2 minutes, and you will see fragrant steam rising.

3. Incorporate Tomato Paste and Spices

Stir in the tomato paste, along with 2 teaspoons of baharat or garam masala and a half cinnamon stick. Allow the mixture to cook until the tomato paste caramelizes, deepening the flavors, for another 1 to 2 minutes.

4. Brown the Chicken

Add the chicken pieces to the pot with another pinch of salt. Let them brown for approximately 3 minutes, adding more oil if necessary.

5. Add Vegetables

Once the chicken is browned, incorporate the diced celery or carrots, fennel, and turnip. Sauté these vegetables with another pinch of salt for 3 to 5 minutes until they start to soften.

6. Simmer the Soup

Pour 6 cups of chicken or vegetable stock into the pot, seasoning with a teaspoon of salt and freshly ground black pepper. Bring the soup to a gentle simmer, allowing it to cook for 20 to 30 minutes.

7. Cook the Couscous

Stir in the pearl couscous and let it simmer until tender, about 8 to 10 minutes. The couscous will absorb some of the broth, thickening the soup slightly.

8. Final Seasoning

Taste the soup and adjust the seasoning as needed, adding more salt or lime juice for brightness. If the soup is too thick, add a bit more stock or water. Finish by stirring in the chopped cilantro leaves. Serve the soup hot, accompanied by lime wedges and a sprinkle of Urfa or Aleppo pepper, or a dash of hot paprika for a touch of heat.