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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
chicken breast half	3	boneless	skinless cut boneless	-	-	-	-
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
cumin	1	tablespoon	ground	22.5	2.6544	1.0686	1.3362
ginger	1	tablespoon	ground	4.8	1.0662	0.1092	0.045
hot paprika	1	teaspoon		-	-	-	-
chicken stock	5	cups		432.0	42.36	30.24	14.4
zucchini	2			4.62	0.6842	0.5962	0.08800000000000001
couscous	1/2	cup	uncooked	325.24	66.977	11.0374	0.5536
chickpea	1	can	rinsed drained	1133.4333	188.7556	61.3793	18.1109
salt				-	-	-	-
black pepper			ground	-	-	-	-
cilantro	8	sprigs	chopped	4.0889	0.6524	0.3787	0.0924

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.