Ingredients

• 1 pound chicken legs, skinless
• 7-1/2 cups water
• 2 cups spaghetti squash
• 1/3 cup garbanzo beans
• 1 cup zucchini
• 1 tablespoon cilantro
• 1/2 teaspoon cumin
• 1/2 teaspoon turmeric
• 1 teaspoon black pepper
• 1/2 teaspoon salt
• 1 cup couscous, dry

Preparation

1. Place chicken legs and 6 cups water in a covered soup pot and simmer until chicken is cooked thoroughly (approximately 1 hour). 
2. While chicken is cooking, prepare spaghetti squash. Cut squash in half and remove seeds. Place cut side down in a baking dish with 2 tablespoons water and cover with plastic wrap. Microwave on high for 8 minutes until tender but still firm. Let squash cool 10 minutes; remove skin and cut squash into cubes. Measure 2 cups; reserve extra squash for use in other meals.
3. Add spaghetti squash and garbanzo beans to soup pot with chicken. Simmer for 15 minutes.
4. Chop zucchini and cilantro. Add zucchini, cilantro and spices to soup pot. Cook for another 15 minutes.
5. To prepare couscous, boil 1-1/2 cups water. Remove from heat, add dry couscous and stir well. Cover pan and let stand for 5 minutes. Fluff with a fork before serving. Makes 3 cups.
6. Serve soup over 1/2-cup prepared couscous.

Helpful hints

• If desired, remove chicken from bones after step #1.
• Garbanzo beans are also known as chickpeas. Measure carefully—portion must be limited due to higher potassium and phosphorus content in beans.
• This recipe makes a complete meal when complemented with a beverage and dessert.