Ingredients
1
tablespoon olive oil
2
cups sliced carrots (about 4 medium)
1
large red bell pepper, cut into 3/4-inch pieces
2
cloves garlic, finely chopped
5
cups chicken broth
1 1/2
teaspoons ground cumin
1/4
teaspoon ground cinnamon
1/4
teaspoon pepper
1
can (15 oz) garbanzo beans or chick peas, drained, rinsed
1/3
cup uncooked Israeli couscous
2
cups shredded deli rotisserie chicken (from 2-lb chicken)
Fresh cilantro leaves, if desired
Preparation
In 4-quart saucepan or Dutch oven, heat oil over medium heat. Cook carrots, bell pepper and garlic in oil about 3 minutes, stirring frequently, until carrots are crisp-tender.
Stir in remaining ingredients except chicken and cilantro. Heat to boiling; reduce heat. Simmer uncovered 5 minutes, stirring occasionally. Stir in chicken; simmer 5 minutes longer or until carrots are tender. Sprinkle individual servings with cilantro.
