Since it is springtime, I thought I would make this fresh, colorful soup to celebrate. This soup has all sorts of flavors that are my favorites: acidity from lemon, bright tang from tomatoes, exotic warmth from spice and chicken... and of course, fresh cilantro. Plus it used a bunch of ingredients I already had in my pantry, and as an extra boon it gave me an excuse to use adorable little israeli couscous. Well, it wasn't really an excuse, as much as a decision. When I first came across this recipe, it used orecchiette noodles instead; sorry little ear-shaped pasta, but I don't really like you. (Although the translation is cute, isn't it? Orecchiette in Italian literally means "little ear.")
Anyway, more to the point, this soup was just the sort of warm, fresh meal I was craving. Plus, I got to chop to my hearts content using my new cutting board! (Isn't it pretty?)
Having taken the time to make my own chicken stock before, I know that homemade broth has a full-bodied flavor that only comes from hours of simmering and reducing; there is really no comparison to canned broth. Which is why I was particularly interested in trying out this recipe since it enhances store-bought broth by a quick simmer with loads of spices and fresh vegetables.