2 soups for National Soup Month 2: Moroccan Chicken soup

An all-in-one pot soup, decidedly spicy (use less cayenne if you like). Try to find the large-grain couscous, sometimes called Israeli couscous.

2 T. vegetable oil
1 onion, chopped
1 pound boneless, skinless chicken thighs, cut into small strips
1/4 tsp cayenne
1 tsp ground cumin
1 3/4 tsp salt
1/4 tsp fresh-ground black pepper
1 large sweet potato, peeled and cut into cubes
1 zucchini, quartered lengthwise and cut crosswise into 1-inch pieces
3/4 cup tomato puree
1 quart (4 cups) water
2 cups low-soduim chicken broth
1/2 cup couscous
1/3 cup chopped parsley

Heat the oil over moderate heat in a large pot. Add the onion and cook until translucent, stirring occasionally. Increase the heat to moderately high and add the chicken, cayenne, cumin, salt and pepper. Cook, stirring, for 2 minutes. Stir in the sweet potato, zucchini, tomato puree, water and broth. Bring to a boil, then reduce the heat and simmer, stirring now and then, until the vegetables are tender but not dissolving, about 10 minutes. Add the couscous to the pot; simmer for 5 minutes longer. Remove the pot from the heat and let it stand, covered for 2 minutes longer. Add the parsley, stir it in and then serve the soup.