North African Chicken and Vegetables with Couscous

First of all, let me explain my extended absence. We just moved and blogging kind of became a low priority for a while. Plus, we still don't have internet at home. Plus, I have a real job so I don't do much cooking anymore. In fact, I didn't even make this meal. My brother's wife, Melissa had us over for dinner and cooked this delish dish which she got out of a cookbook from a series that I love. It was so good that I decided to snap a picture and have a guest chef.
The series is called "Quick From Scratch" and this recipe is in the chicken book. The series is good because the recipes are relatively easy to execute and the ingredients are accessible, but they feel a little upscale and all the ones I've tried are tasty.

So here's the recipe:

1 tbsp. Olive Oil
3 chicken breasts, cut in half
1 1/2 tsp. salt
1 onion chopped
4 cloves of garlic, minced
1 tbsp. fresh ginger, chopped
1/2 tsp. paprika
3/4 tsp. ground cumin
1/2 tsp. dried oregano
1/4 tsp. cayenne
1/4 tsp. ground turmeric
1 1/2 cups chicken broth
1 cup canned crushed tomatoes
1 cup canned garbanzo beans
1 zucchini, sliced

Season the chicken with a little salt and brown them in the olive oil. Add the onion and cook it until it's translucent. Add the spices, then everything else and simmer it for 15 minutes.

serve it over 4 cups of prepared couscous (a pasta from Morocco that is SO fast and easy to cook--follow the directions on the box) and sprinkle on some chopped parsley and some fresh lemon juice.

If you want to do it vegetarian, I think it would be great to add extra garbanzo beans, leave out the chicken, and use veggie broth instead of chicken.