Ingredients

• 3 cups chicken broth
• 1 chicken bouillon cube
• 2 cups cooked chicken, chopped
• 1 medium onion, chopped
• 2 cups fresh green beans, cut
• 2 carrots, sliced
• 1 teaspoon ground cumin
• 1 teaspoon basil
• 1 garlic clove, minced (optional)
• 2 bay leaves (optional)
• 1/2 teaspoon dried parsley (optional)
• salt
• pepper
• 2 medium tomatoes, chopped
• 2 small zucchini, sliced (or 1 medium)
• 1 (16 ounce) can garbanzo beans, drained (also known as chick-peas)
• 1/4 teaspoon ground red pepper (to taste)

Instructions

1. In a large saucepan combine broth, bouillon, chopped chicken, onion, green beans, carrots, cumin, basil, garlic, bay leaves, parsley, salt and pepper.

2. Bring to a boil; reduce heat, cover and cook about 8 minutes.

3. Add tomatoes and zucchini and cook briefly.

4. Add garbanzo beans and red pepper.

5. Cover and cook until heated through.

6. Serve over steaming bowls of couscous.