Recipe: Chicken Soup with Couscous (with tomatoes, chickpeas, and zucchini)

CHICKEN SOUP WITH COUSCOUS

1 (28-ounce) can whole tomatoes, undrained
1 tablespoon olive oil
1 medium onion, peeled and finely chopped
2 medium cloves garlic, peeled and minced
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1 boneless and skinless chicken breast, cut into about 3/4-inch cubes
2 cups low-sodium chicken broth
1/2 cup couscous
1 (15-ounce) can chickpeas (garbanzo beans), drained
2 medium zucchini, coarsely diced
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons lemon juice
1 1/2 tablespoons chopped cilantro

Break up the tomatoes coarsely and set aside with the juices.

In a large pot, heat the olive oil over medium heat. Add onion and garlic; saute 5 minutes. Add a tablespoon water if the onions begin to stick to the pan.

Stir in the cumin, ginger, paprika and cayenne; cook 1 minute. Add the tomatoes and simmer 10 minutes. Add chicken and broth; simmer 5 minutes.

Add couscous, chickpeas, zucchini, salt and pepper. Simmer 10 minutes.

Season with lemon juice and cilantro.

Note: The soup will thicken as it sits because the couscous will expand. If making ahead, you may need to thin the soup with broth or water, and adjust the seasonings.

Makes 5 to 6 servings
Source: Cooking to Beat the Clock by Sam Gugino