Moroccan Chicken Soup

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 5
• 1 tablespoon vegetable oil
• 1 onion, choppped fine
• 1 teaspoon garam masala
• 5 cups low sodium chicken broth
• 14 1/2 ounces diced tomatoes
• 2 (16 ounce) cans chickpeas, drained and rinsed
• 2 zucchini, cut in 1/2-inch pieces
• 1/2 cup couscous
• 3 cups cooked chicken (1 rotisserie chicken)
• chopped cilantro
• lemon wedge

Recipe

• 1 remove the skin from the chicken. shred meat into bite-sized pieces.
• 2 heat oil in dutch oven over medium until it shimmers. cook onion until lightly browned, about 5 minutes. stir in garam masala and cook until fragrance, about 30 seconds.
• 3 add broth and tomatoes; bring to simmer. stir in chickpeas, zucchini and couscous. cook, covered, until couscous is tender, about 8 minutes.
• 4 stir in chicken. season with salt and pepper. serve with chopped cilantro and lemon wedges.