Chicken, Chickpea & Couscous Soup
Start with Hearty Chicken Noodle Soup. Omit the noodles. Add two 15-oz cans chickpeas (rinsed) along with the shredded chicken and simmer to heat through. Cook one 10-oz package couscous; fold in 3/4 cup chopped pitted Kalamata olives, 1/4 cup fresh lemon juice and 1/2 cup chopped fresh flat-leaf parsley. Spoon the couscous into bowls and top with the soup.
Woman's Day, March 2011, p. 148.
