• 2 tablespoons olive oil
  
• 3 boneless, skinless chicken breast halves,
  about 6 ounces each, or 18 ounces chicken tenders
  
• 1 medium onion, about 8 ounces
• 1 tablespoon ground cumin
  
• 1 tablespoon ground ginger
  
• 1 teaspoon hot paprika or 3/4 teaspoon sweet paprika
  and 1/4 teaspoon cayenne pepper
  
• 5 cups chicken stock
  
• 2 medium zucchini, about 12 ounces
  
• 1/2 cup instant couscous
  
• 1 16-ounce can chickpeas
  
• Salt and freshly ground black pepper
  
• 8 sprigs cilantro

1. Put the oil in a deep, heavy skillet over medium-
high heat. Cut the chicken into 1/2- to 3/4- inch
cubes. Add to the skillet, raise the heat to high, and
stir once or twice.

2. While the chicken browns, peel and quarter the
onion and put in a food processor. Pulse until just
chopped. Add the onion, cumin, ginger, and paprika
to the skillet. Stir and cook for 1 minute. Add the
stock to the skillet and stir with a wide wooden
spoon, scraping any bits from the bottom. Cover and
bring to a boil, about 2 minutes.

3. Meanwhile, trim the zucchini and slice in half
lengthwise. Then cut crosswise into 1/4-inch wide
half-moons. When the soup comes to a boil, add the
zucchini and the couscous to the skillet, stir, and
cover.

4. Open the can of chickpeas into a small colander,
rinse, and drain briefly. Add to the skillet. Cover and
let the soup return to a boil, then lower the heat
slightly so the soup simmers briskly for 4 minutes.
Season with salt and pepper to taste. Chop the leaves
from the cilantro sprigs. Stir into the soup, cook for
1 minute, and serve in soup plates.