Moroccan Chicken Soup - cooking recipe

Ingredients

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

Preparation

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.