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Preparation Time: 30
Cooking Time: 10
Place soup in a saucepan and add the chicken, seasoning, zucchini, beans and chick peas. Bring to the boil, stirring constantly, then simmer, covered, for 10 minutes.
Whilst the chicken is cooking, bring the stock to the boil then remove from the heat. Stir in the couscous and stand covered for 5 minutes. Fluff up the couscous with a fork, gently stirring in the almonds and coriander. Serve the Moroccan chicken on a bed of couscous.
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