Ingredients
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1 tablespoon vegetable oil
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1 onion, choppped fine
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1 teaspoon garam masala
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5 cups low sodium chicken broth
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14 1/2 ounces diced tomatoes
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2 (16 ounce) cans chickpeas, drained and rinsed
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2 zucchini, cut in 1/2-inch pieces
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1/2 cup couscous
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3 cups cooked chicken (1 rotisserie chicken)
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chopped cilantro
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lemon wedge
Instructions
- Remove the skin from the chicken. Shred meat into bite-sized pieces.
- 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.
- Add broth and tomatoes; bring to simmer. Stir in chickpeas, zucchini and couscous. Cook, covered, until couscous is tender, about 8 minutes.
- Stir in chicken. Season with salt and pepper. Serve with chopped cilantro and lemon wedges.