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To make Moroccan Chicken Couscous, you need these main ingredients: - 2 cups couscous - 1 lb chicken thighs, boneless and skinless - 1 onion, finely chopped - 2 garlic cloves, minced - 1 can (15 oz) chickpeas, rinsed and drained - 1 cup diced tomatoes (canned or fresh) - 1 ½ cups chicken broth - 1/2 cup raisins or dried apricots, chopped These ingredients create a warm and hearty dish. The chicken thighs add flavor and tenderness. The couscous serves as a fluffy base, soaking up all the juices. Spices make this dish come alive. Here’s what you will need: - 1 teaspoon ground cumin - 1 teaspoon ground cinnamon - 1 teaspoon ground turmeric - 1 teaspoon paprika - 1/2 teaspoon cayenne pepper (optional, for heat) - Salt and pepper to taste These spices give depth to the dish. Cumin adds earthiness, while cinnamon adds sweetness. Turmeric brightens the color and flavor. Adjust the cayenne pepper based on your heat preference. Garnishes add a fresh touch. Consider these options: - Fresh cilantro or parsley for garnish - Lemon wedges for serving Fresh herbs enhance the dish’s look and taste. Lemon wedges add a zesty kick when squeezed over the top. These garnishes elevate the flavors, making every bite delightful. {{ingredient_image_1}} First, heat 2 tablespoons of olive oil in a large pot over medium heat. Add one finely chopped onion. Sauté the onion for about five minutes until it turns soft. Next, add two minced garlic cloves. Cook these for one to two minutes until they smell great. Now, take one pound of boneless, skinless chicken thighs. Season them with salt, pepper, ground cumin, ground cinnamon, ground turmeric, and paprika. If you want some heat, add a little cayenne pepper too. Place the seasoned chicken in the pot and brown it for four to five minutes on each side. After browning the chicken, add one cup of diced tomatoes and one can of chickpeas that you have rinsed and drained. Stir this all together. Then, pour in one and a half cups of chicken broth. Bring this mixture to a boil. Once it's boiling, reduce the heat to low and cover the pot. Let it simmer for about 25 minutes until the chicken is tender and fully cooked. While the chicken cooks, prepare the couscous. Bring two cups of water to a boil in another pot. Then, add two cups of couscous to the boiling water. Cover the pot and let it sit for about five minutes. After five minutes, fluff the couscous with a fork to make it light and fluffy. Once the chicken is done, shred it using two forks and return it to the pot. Stir in half a cup of raisins or chopped dried apricots. Let them warm in the pot for about five minutes. Now, serve the chicken and chickpea mixture over the fluffy couscous. Garnish with fresh cilantro or parsley, and add lemon wedges for a zesty finish. Enjoy! When making Moroccan chicken couscous, avoid overcooking the chicken. It should be juicy, not dry. Do not skip rinsing the chickpeas; this helps with flavor and texture. Be careful with salt; the broth often has enough. Lastly, don’t forget to fluff the couscous after cooking. This keeps it light and airy. To boost the flavors, marinate the chicken in spices for a few hours or overnight. This allows the spices to infuse deeply. You can also add fresh ginger for a zesty kick. A pinch of saffron can elevate the dish immensely. Consider serving with a drizzle of high-quality olive oil for richness. Lemon wedges add brightness just before eating. If you have leftovers, make a salad. Toss the couscous and chicken with fresh greens. Add nuts for crunch and a light vinaigrette. You can also wrap it in flatbread for a tasty sandwich. For a quick meal, heat the dish in the microwave, adding a splash of broth to keep it moist. Pro Tips Marinate for Flavor: For even more depth of flavor, marinate the chicken in the spices and olive oil for a few hours or overnight before cooking. Choose the Right Couscous: Use whole wheat couscous for added nutrition and a nuttier flavor, or try Israeli couscous for a chewier texture. Customize Your Veggies: Feel free to add additional vegetables like bell peppers or zucchini to the pot for extra nutrition and color. Control the Heat: Adjust the amount of cayenne pepper based on your spice preference; omit it entirely for a milder dish. {{image_2}} You can easily make a tasty vegetarian couscous. Instead of chicken, use vegetables like zucchini, bell peppers, and carrots. Roasting these veggies adds rich flavor. You can also add extra chickpeas for protein. Use vegetable broth instead of chicken broth. This keeps the dish flavorful and hearty. If you want to switch proteins, consider using lamb or beef. These meats pair well with Moroccan spices. Cook them the same way you would the chicken. You could also use fish, like cod or salmon. Just make sure to adjust the cooking time. Fish cooks much faster than chicken or lamb. Serving couscous can vary. Try it in a bowl or on a plate. You can also serve it inside a pita pocket for a fun twist. Adding a side of yogurt or tzatziki can cool down the spices. Fresh salads, like cucumber or tomato, add a refreshing touch. Don't forget to offer lemon wedges for a zesty kick! To store leftovers, let them cool first. Place the chicken couscous in an airtight container. Keep it in the fridge for up to three days. Make sure to seal the container tightly to keep it fresh. You can freeze Moroccan chicken couscous too! Pack it in freezer-safe bags or containers. Remove as much air as you can before sealing. It will stay good for about three months. When ready to eat, thaw it in the fridge overnight. Reheat leftovers on the stove or in the microwave. If using the stove, add a splash of chicken broth to keep it moist. Heat it until warm, stirring often. In the microwave, use a covered bowl and heat in short bursts. Stir in between to warm it evenly. Enjoy your meal again! Moroccan Chicken Couscous is a hearty dish that combines chicken, spices, and couscous. The chicken is seasoned with spices like cumin, cinnamon, and turmeric. It cooks in a rich sauce with chickpeas and tomatoes. The fluffy couscous serves as a perfect base, soaking up the flavors. Yes, you can make Moroccan Chicken Couscous in advance. Cook it fully, then cool it down. Store it in a sealed container in the fridge for up to three days. Reheat it on the stove or in the microwave when ready to serve. This makes it a great meal prep option. Moroccan Chicken Couscous can be mildly spicy. The recipe includes cayenne pepper, which adds heat. You can adjust the spice level by adding less cayenne or leaving it out. The overall flavor comes from the spices and herbs, not just the heat. You can serve Moroccan Chicken Couscous with various sides. A fresh salad with chopped cucumbers and tomatoes pairs nicely. You might also enjoy warm pita bread or yogurt on the side. Lemon wedges add a nice touch for extra flavor just before eating. In this article, I covered how to make Moroccan Chicken Couscous. We discussed key ingredients, spices, and optional garnishes. I shared detailed steps for preparing chicken, cooking sauce, and making couscous. You learned tips to avoid mistakes and enhance flavors, plus ways to use leftovers. I also offered vegetarian options and storage advice. Remember, this dish is versatile and fun to make. Enjoy your delicious meal!

Moroccan Chicken Couscous

A flavorful dish featuring tender chicken thighs, chickpeas, and spices served over fluffy couscous.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine Moroccan
Servings 4
Calories 450 kcal

Ingredients
  

  • 2 cups couscous
  • 1 lb chicken thighs, boneless and skinless
  • 1 unit onion, finely chopped
  • 2 cloves garlic, minced
  • 1 can (15 oz) chickpeas, rinsed and drained
  • 1 cup diced tomatoes (canned or fresh)
  • 1.5 cups chicken broth
  • 0.5 cup raisins or dried apricots, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground turmeric
  • 1 teaspoon paprika
  • 0.5 teaspoon cayenne pepper (optional, for heat)
  • 2 tablespoons olive oil
  • to taste salt and pepper
  • for garnish fresh cilantro or parsley
  • for serving lemon wedges

Instructions
 

  • In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
  • Stir in the minced garlic and sauté for another 1-2 minutes until fragrant.
  • Season the chicken thighs with salt, pepper, cumin, cinnamon, turmeric, paprika, and cayenne (if using). Add the seasoned chicken to the pot, browning each side for about 4-5 minutes.
  • Add the diced tomatoes and chickpeas to the pot, stirring to combine. Pour in the chicken broth and bring the mixture to a boil.
  • Reduce heat to low, cover, and simmer for 25 minutes, or until the chicken is cooked through and tender.
  • While the chicken is cooking, prepare the couscous according to package instructions. Typically, this involves bringing 2 cups of water to a boil, adding the couscous, covering, and letting it sit for about 5 minutes, then fluffing with a fork.
  • Once the chicken is cooked, remove it from the pot, shred it using two forks, and return it to the pot. Stir in the raisins or dried apricots, allowing them to plump up in the warm mixture for about 5 minutes.
  • Serve the chicken and chickpea mixture over the fluffy couscous, garnishing with fresh cilantro or parsley.
  • Add lemon wedges on the side for squeezing over the top just before eating.

Notes

Feel free to adjust the spices according to your taste, and add more vegetables if desired.
Keyword chicken, couscous, dinner, Moroccan, spicy