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Ingredients
18 ounces (510g) boned and skinned chicken breasts, (3 breast halves) cut into 1-inch (2.5cm) pieces
1 Tbsp olive oil, (15mL)
1 1/2 cups (270g) onion, chopped
1/2 Tbsp (4g) cumin
1/2 Tbsp (4g) ginger
3/4 tsp (1g) paprika
1/4 tsp (1g) cayenne pepper
1/8 tsp (1g) black pepper
5 cups (1L) chicken broth
3 cups (420g) zucchini, sliced into half moon shapes
1/2 cup (100g) couscous, uncooked
1 1/4 cups (230g) garbanzo beans, canned, (one 16-ounce can), rinsed and drained
2 Tbsp (5g) Cilantro, chopped
Directions
In a large Dutch oven or soup pot, sauté chicken pieces in oil over medium heat until pinkness is gone and chicken is opaque.
Add onion to chicken, sauté for 1- 2 minutes.
Add cumin, ginger, paprika, cayenne and pepper to chicken.
Pour in broth, cover and bring to a boil for one minute. Add zucchini, couscous and garbanzo beans to pot, cover and simmer for 5 minutes.
Add fresh cilantro to soup.
Remove from heat and let sit for 5 minutes before serving.
