Moroccan Chicken and Couscous Soup Recip

Time for another recipe.  We didn't actually have this during our album in a weekend, but we've had it in the past...and we were supposed to have it on Saturday night.  Kelly and I were the last ones standing (sitting at the scrappy table) on Saturday night, so we opted to have left overs.  I thought I'd post the recipe for this because I know I had requests for it from prior scrappy events.  This recipe is from Food & Wine's quick from scratch chicken cookbook:

Moroccan and chicken couscous soup
2 Tbsp oil
1 onion, chopped
1 lb shredded chicken
1/4 tsp cayenne (even Erica can handle this much)
1 tsp cumin
1-3/4 tsp salt (I only use 1 tsp)
1/4 tsp ground pepper
1 sweet potato peeled and cut into 3/4" cubes
1 zucchini, quartered lengthwise and cut into 1" pieces
3/4 c tomato puree
1 qt water
2 c low sodium chicken broth
1/2 c couscous
1/3 c chopped fresh parsley (I usually forget this)

Heat oil over medium in large pot.  Add onion and cook until translucent, approx 5 minutes, stirring occasionally.
Increase heat to medium high.  Add chicken, cayenne, cumin, salt and pepper.  Cook, stirring occasionally, for 2 minutes.
Stir in sweet potato, zucchini, tomato, water, and broth.  Bring to boil, reduce heat, and simmer until vegetables are tender, about 10 minutes.
Add couscous.  Simmer for 5 minutes.  Remove pot from heat and let set for 2 minutes.  Add parsley and serve.