Moroccan Chicken Soup

5 cups fat-free, reduced sodium chicken stock

2 tablespoons olive oil

3 boneless, skinless chicken breast halves (6 ounces each), or 18 ounces chicken tenders

1 medium onion, about 8 ounces

1 tablespoon ground cumin

1 tablespoon ground ginger

1 teaspoon hot paprika or harissa (or ¾ teaspoon sweet paprika mixed with ¼ teaspoon cayenne pepper

Salt and freshly ground black pepper

2 medium zucchini, about 12 ounces

½ cup instant couscous

1 can (16 ounces) chickpeas

8 sprigs cilantro

Put the chicken stock in a large saucepan over high heat; cover and bring to a boil. Reduce to simmer.

Meanwhile, put the oil in a 12-inch saute pan or Dutch oven over medium heat. Cut the chicken into ½- to ¾-inch cubes; add to the pan, raise the heat to high, stir once or twice.

While the chicken browns, peel and quarter the onion and put it in a food processor. Pulse just until chopped. Or chop by hand. Add the onion, cumin, ginger and paprika to the pan with the chicken. Season with salt and black pepper to taste, stir and cook for 2 minutes. Add the warm stock to the saute pan, scraping any bits from the bottom with a wide wooden spoon. Cover and bring to a boil, about 1 minute.

Meanwhile, trim the zucchini and cut in half lengthwise. Then cut crosswise into ¼-inch-wide half moons. Add the zucchini and the couscous to the saute pan, stir, and cover.

Open the can of chickpeas into a small colander, rinse and drain briefly. Add to the saute pan. 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. While the soup simmers, chop the cilantro leaves. Stir into the soup and serve. Serve it with pocketless pita bread or other flatbread.

Serves four.

Nutrition values per serving: 426 calories, 11 g fat (1 g saturated), 39 g carbohydrates, 42 g protein, 74 mg cholesterol, 994 mg sodium.

Sam Gugino, samcooks.com