Moroccan Chicken Soup

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 3 (6 ounce) boneless skinless chicken breast halves or 18 ounces chicken tenders, cut into 1/2 to 3/4 inch cubes
• 1 medium onion, chopped
• 1 tablespoon ground cumin
• 1 tablespoon ground ginger
• 1 teaspoon hot paprika (or 3/4 teaspoon sweet paprika plus 1/4 teaspoon cayenne pepper)
• 5 cups chicken stock
• 2 medium zucchini
• 1/2 cup uncooked instant couscous
• 1 (16 ounce) can chickpeas, rinsed and drained
• salt
• fresh ground black pepper
• 8 sprigs cilantro, chopped

Recipe

• 1 put the oil in a deep, heavy skillet over medium-high heat.
• 2 add chicken to the skillet, raise the heat to high, and stir once or twice.
• 3 when chicken has browned, add the onion, cumin, ginger, and paprika.
• 4 stir and cook for 1 minute.
• 5 add the stock to the skillet and stir, scraping any bits from the bottom.
• 6 cover and bring to a boil, about 2 minutes.
• 7 meanwhile, trim the zucchini and slice in half lengthwise, next cut crosswise into 1/4-inch-wide half-moons.
• 8 when the soup comes to a boil, add the zucchini and the couscous to the skillet, stir, and cover.
• 9 add chickpeas to the skillet.
• 10 cover and let the soup return to a boil, then lower the heat slightly so the soup simmers briskly for 4 minutes.
• 11 season with salt and pepper to taste.
• 12 stir cilantro into the soup, cook for 1 minute, and serve.