Chicken Stew For Couscous

• 3 cups chicken broth
• 1 chicken bouillon cube
• 1 medium onion, chopped
• 2 cups cut green beans (fresh or frozen will work fine)
• 2 carrots, sliced
• 1 teaspoon ground cumin
• 1 teaspoon dried basil
• 1 garlic clove, minced (optional)
• 2 bay leaves (optional)
• 1/2 teaspoon dried parsley (optional)
• salt and pepper, to taste
• 2 medium tomatoes, chopped
• 1 medium zucchini, sliced
• 1 (16 ounce) can garbanzo beans, drained
• 1/4 teaspoon ground cayenne pepper (or to taste)

1. Set aside tomatoes, zucchini, chick-peas and cayenne.
2. Combine all remaining ingredients in a large saucepan and bring to a boil.
3. Reduce heat and cook, covered about 8 minutes.
4. Add tomatoes and zucchini and cook 3-5 minutes.
5. Add chick-peas and cayenne pepper.
6. Cook until heated through.
7. Serve over steaming couscous.

chicken broth, chicken, onion, green beans, carrots, ground cumin, basil, garlic, bay leaves, parsley, salt, tomatoes, zucchini, garbanzo beans, ground cayenne pepper

Taken from www.food.com/recipe/chicken-stew-for-couscous-233994 (may not work)