Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Olive oil

  2. 3 Boneless skinless chicken breast halves - (abt 6 oz ea Or 18 oz chicken tenders)

  3. 1 Onion - (abt 8 oz) (medium)

  4. 1 tablespoon 15ml Ground cumin

  5. 1 tablespoon 15ml Ground ginger

  6. 1 teaspoon 5ml Hot paprika (or 3/4 tspn sweet paprika And 1/4 tspn cayenne pepper)

  7. 5 cups 1185ml Chicken stock

  8. 2 cups 474ml Zucchini - (abt 12 oz) (medium)

  9. 1/2 cup 118ml Instant couscous

  10. 1 Chickpeas - (16 oz) Salt - to taste Freshly ground black pepper - to taste

  11. 8 Cilantro sprigs

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Put the oil in a deep, heavy skillet over medium-high heat. Cut the chicken into 1/2- to 3/4-inch cubes. Add to the skillet, raise the heat to high, and stir once or twice. While the chicken browns, peel and quarter the onion and put in a food processor. Pulse until just chopped. Add the onion, cumin, ginger, and paprika to the skillet. Stir and cook for 1 minute. Add the stock to the skillet and stir with a wide wooden spoon, scraping any bits from the bottom. Cover and bring to a boil, about 2 minutes. Meanwhile, trim the zucchini and slice in half lengthwise. Then cut crosswise into 1/4-inch wide half-moons. When the soup comes to a boil, add the zucchini and the couscous to the skillet, stir, and cover. Open the can of chickpeas into a small colander, rinse, and drain briefly. Add to the skillet. Cover and let the soup return to a boil, then lower the heat slightly so the soup simmers briskly for 4 minutes. Season with salt and pepper to taste. Chop the leaves from the cilantro sprigs. Stir into the soup, cook for 1 minute, and serve in soup plates. This recipe yields 4 servings.


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