Moroccan Chicken Soup

Ingredients:

• 2 tablespoons olive oil
• 3 (6-ounce) boneless, skinless chicken breast halves, or 18 ounces chicken tenders
• 1 medium onion, about 8 ounces
• 1 tablespoon ground cumin
• 1 tablespoon ground ginger
• 1 teaspoon hot paprika or 3/4 teaspoon sweet paprika and 1/4 teaspoon cayenne pepper
• 5 cups chicken stock
• 2 medium zucchini, about 12 ounces
• 1/2 cup instant couscous
• 1 (16-ounce) can chickpeas
• Salt and freshly ground black pepper
• 8 sprigs cilantro

Directions:

• 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. Or chop by hand.
  
• Add the onion, cumin, ginger and paprika to the skillet.
  
• Stir and cook for 1 minute.
  
• Add the stock to the skillet, scraping any bits from the bottom with a wide wooden spoon.
• 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.