Chicken Vermicelli Soup

A light golden chicken broth loaded with thin vermicelli noodles, saffron, and fragrant coriander.

Ingredients

• 1 kg white fish fillets
• 400g couscous
• 2 tsp sliced shallots
• a pinch of ground cumin
• 1/4 cup smen (preserved butter)
• 1 cup red onions, sliced
• a handful of fresh cilantro, chopped
• green olives, for serving
• 2 cups vegetable stock
• 1/2 tsp ground cinnamon

Instructions

1. 1

   Heat smen (preserved butter) in a large pot over medium heat and cook the grated fresh ginger and finely chopped red onion gently until soft and fragrant.

2. 2

   Stir in the ground cumin and saffron threads, toasting briefly until the kitchen fills with their aroma.

3. 3

   Add the chickpeas and red onions, stirring well to coat everything in the spiced base.

4. 4

   Pour in the water, scraping up any browned bits from the bottom of the pot, and bring to a boil.

5. 5

   Reduce the heat, cover, and let everything simmer gently until the chickpeas is tender, about 40 mins.

6. 6

   Stir in the vermicelli noodles and continue simmering for a few minutes more, until heated through.

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