Chicken Stew For Couscous - cooking recipe

Ingredients

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)

Preparation

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