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. ---------------------------------------------------------------------------
Nutrition
Ingredients
