Moroccan Chicken Couscous

DIRECTIONS

Prepare couscous according to package directions.
In a dutch oven, combine the chicken, carrots, onions, tomatoes, chickpeas, stock, 3/4 cup water, ginger, turmeric, cinnamon, chili powder, salt and pepper. Break up the tomatoes with a spoon.
Bring to a simmer over medium heat. Cover and cook for 15 minutes. Add the zucchini and cook until the chicken is cooked through, about 15 minutes more.
Divide the couscous evenly among 4 bowls. Spoon the chicken, vegetables, and broth on top. Serve immediately.

1 cup couscous, dry

4 boneless, skinless chicken breast, cut in half

3 carrots, cut into 1 1/2 inch chunks

3 onions, thinly sliced

1 14.5 oz can whole tomatoes, drained

1 15.5 oz can chickpeas, drained and rinsed

1¾ cups reduced-sodium chicken broth

½ tsp ground ginger

¼ tsp ground turmeric

¼ tsp ground cinnamon

½ tsp chili powder

2 zucchini, halved crosswise and quartered lengthwise

salt and pepper to taste