Despite anti-Semitic laws, the Jewish community of Morocco did not fall victim to the Holocaust. It is estimated that only 44 Jews were killed during World War II. The number of Jews in Morocco in 1948 was estimated at 265,000. Today that number has diminished to about 2,500. Most Jews living in Morocco moved to Israel and surrounding countries.

This Moroccan version of Jewish Penicillin takes a different angle compared to the thousands of other recipes to fight colds in pregnancy. Chicken soup recipes from around the world combine local ingredients and seasonings as is the case with this recipe from Marrakesh.

INGREDIENTS

Garam Masala – cinnamon, black pepper, cardamom blend.
Vegetable oil, 1 TB
Large onion, finely chopped
Garam masala, 1 tsp
Low sodium chicken broth, 5 cups
Canned diced tomatoes, 14.5 ounces
Canned chickpeas, 31 ounces (2 cans drained)
Zucchini, 2
Couscous, ½ cup
Rotisserie chicken, 1 whole
Salt and pepper to taste

DIRECTIONS

1. Place a large stockpot over medium-high heat and add 1 TB oil.

2. Throw onion into the pot and cook until slightly brown.

3. Chop zucchini into ½ inch pieces.

4. Add garam masala to the onion mixture.

5. Pour chicken broth into the pot.

6. Add canned tomatoes.

7. Add canned chickpeas, couscous, and zucchini to pot.

8. Cook for 8 to 10 minutes or until couscous is done.

9. Pull chicken meat from the rotisserie chicken (about 3 cups).

10. Add to soup.

This soup is best served immediately. If left overnight in the refrigerator, the couscous will absorb most of the broth and more will need to be added and seasoning adjusted. The zucchini is also slightly crunchy when served immediately.