Moroccan Chicken Soup

• 1 tablespoon vegetable oil
• 1 onion, choppped fine
• 1 teaspoon garam masala
• 5 cups low sodium chicken broth
• 14 1/2 ounces diced tomatoes
• 2 (16 ounce) cans chickpeas, drained and rinsed
• 2 zucchini, cut in 1/2-inch pieces
• 1/2 cup couscous
• 3 cups cooked chicken (1 rotisserie chicken)
• chopped cilantro
• lemon wedge

1. Remove the skin from the chicken. Shred meat into bite-sized pieces.
2. Heat oil in dutch oven over medium until it shimmers. Cook onion until lightly browned, about 5 minutes. Stir in garam masala and cook until fragrance, about 30 seconds.
3. Add broth and tomatoes; bring to simmer. Stir in chickpeas, zucchini and couscous. Cook, covered, until couscous is tender, about 8 minutes.
4. Stir in chicken. Season with salt and pepper. Serve with chopped cilantro and lemon wedges.

vegetable oil, onion, garam masala, chicken broth, tomatoes, chickpeas, zucchini, couscous, chicken, cilantro, lemon wedge

Taken from www.food.com/recipe/moroccan-chicken-soup-420507 (may not work)