Oh my goodness, let me tell you about one of my absolute favorite dishes: Moroccan Chicken Couscous! This recipe takes me back to my travels where I was enchanted by the vibrant flavors and aromas of Moroccan cuisine. There’s something so magical about the combination of spices, tender chicken, and fluffy couscous that makes every bite a journey in itself.
I first discovered this dish during a dinner party, where a friend served it up with all the traditional toppings. Since then, I’ve been hooked! The way the warm spices mingle with sweet dried fruits and nutty chickpeas transports me right back to those sun-soaked markets filled with spices, textiles, and the warm smiles of the locals. This dish is not only a feast for the stomach but also for the soul.
What’s in Moroccan Chicken Couscous?
Chicken: I prefer using bone-in, skin-on chicken thighs because they remain juicy and flavorful as they cook. Plus, the bones add depth to the dish. You can substitute with chicken breast if you prefer, but adjust the cooking time accordingly!
Couscous: This tiny pasta is the star of the show! It absorbs all the wonderful flavors from the spices and broth. I like using whole wheat couscous for that extra nutty flavor and nutritional boost.
Spices: This dish calls for a warm blend of spices like cumin, coriander, cinnamon, and paprika. They really bring the dish to life! You can whisk up your own mix, but I love the convenience of using Ras el Hanout, a classic Moroccan spice blend.
Vegetables: Carrots, bell peppers, and zucchini are my go-to vegetables, adding color and nutrition. Feel free to mix it up according to what’s in season or your personal preference.
Dried Fruits: Raisins or apricots contribute a lovely sweetness that perfectly balances the savory elements. You can use any dried fruit you like; just make sure to chop them up into small pieces.
Chickpeas: These little guys add protein and heartiness to the dish. Canned chickpeas are convenient, but if you feel adventurous, you can cook your own from dried!
Chicken Broth: The base of the couscous, adding richness and flavor. I usually use low-sodium broth to keep things healthier, but if you have homemade on hand, that’s even better!
Is Moroccan Chicken Couscous Good for You?
Absolutely!
Chicken: Provides a great source of lean protein, essential for muscle building and repair. Choosing dark meat or using skin-on chicken can also provide healthy fats that keep you satiated.
Couscous: When using whole wheat couscous, you’re getting fiber and nutrients that can help with digestion and keep you full longer. It’s a great alternative to rice or pasta!
Chickpeas: These are powerhouses of nutrition! They’re not only rich in protein but also high in fiber, which can help to regulate blood sugar levels.
And don’t forget about the veggies! They’re packed with vitamins, antioxidants, and minerals. Just be mindful of portion sizes, especially with the dried fruits, as they can be high in sugar.
Ingredients List
This recipe serves about 4 people.
– 4 bone-in, skin-on chicken thighs
– 1 cup whole wheat couscous
– 2 tablespoons olive oil
– 1 medium onion, chopped
– 2 medium carrots, sliced
– 1 bell pepper, chopped
– 1 medium zucchini, chopped
– 1 can (15 oz) chickpeas, rinsed and drained
– 1/2 cup dried raisins or apricots, chopped
– 2 cups chicken broth
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1 teaspoon paprika
– 1 teaspoon ground cinnamon
– Salt and pepper, to taste
– Fresh cilantro or parsley, for garnish (optional)
How to Make Moroccan Chicken Couscous?
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
2. Season the chicken thighs with salt, pepper, and half the spices (cumin, coriander, paprika, cinnamon) and add them to the pot, browning them on all sides.
3. Once browned, add the carrots, bell pepper, and zucchini. Sauté for an additional 5 minutes until the veggies start to soften.
4. Stir in the rinsed chickpeas, dried fruits, and the remaining spices. Then, pour in the chicken broth and bring it to a simmer.
5. Cover the pot and let it simmer for about 30-35 minutes, or until the chicken is cooked through and tender.
6. Once the chicken is ready, remove it from the pot and set aside. Stir in the couscous, cover again, and let it sit for about 5-10 minutes, allowing the couscous to absorb the liquid.
7. After the couscous has had time to absorb the broth, fluff it with a fork and then return the chicken to the pot.
8. Serve warm, garnished with fresh cilantro or parsley if desired.
Serving Suggestions for a Moroccan Delight
Feel free to add a dollop of yogurt or harissa for an extra kick! I love to serve it alongside a simple green salad dressed with lemon vinaigrette. And if you’re feeling fancy, a glass of mint tea really sets the mood for a delightful Moroccan feast.
There you have it! I hope you’re as excited to try this Moroccan Chicken Couscous as I was when I first made it. The first time I prepared it, my family absolutely devoured it, and it quickly became a weeknight staple. I’d love to hear how yours turns out, so please share your experience or any variations you come up with! Happy cooking!