Moroccan Chicken Couscous
This flavorful Moroccan Chicken Couscous combines tender chicken with aromatic spices and fluffy couscous, making it a perfect weeknight meal. Garnished with fresh herbs and a touch of lemon, it's both vibrant and satisfying.
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Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.
- 2
Stir in the minced garlic, ground cumin, ground coriander, paprika, cinnamon, and cayenne pepper. Cook for another minute until fragrant.
- 3
Add the chicken thighs to the skillet, season with salt and pepper, and cook until browned on both sides, about 6-8 minutes.
- 4
Pour in the chicken broth and bring to a simmer. Cover and cook for 15-20 minutes, or until the chicken is cooked through.
- 5
Once the chicken is cooked, transfer it to a plate and let it rest for a few minutes before slicing it into bite-sized pieces.
- 6
In the same skillet, add the couscous, chickpeas, and chopped dried apricots. Stir well, then cover and remove from heat. Let it sit for 5 minutes to allow the couscous to absorb the flavors.
- 7
Fluff the couscous with a fork and stir in the sliced green onions, fresh parsley, and lemon juice.
- 8
Serve the sliced chicken over the couscous, garnished with extra parsley if desired, and drizzle with a bit of olive oil.
Cook notes
Tips
For added warmth, adjust the cayenne pepper to your spice tolerance.
Let the couscous sit covered for the full 5 minutes for optimal fluffiness.
Garnish with additional lemon slices for a fresh touch.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the microwave or on the stove until warmed through.
- Freezing is not recommended due to the texture of couscous upon thawing.
Substitutions
- Use quinoa instead of couscous for a gluten-free option.
- Swap boneless chicken thighs for boneless chicken breasts if preferred.
- If you don't have chicken broth, vegetable broth works well as a substitute.
What to Serve With
- Serve with a side of roasted vegetables for a complete meal.
- Pair with a simple green salad for a refreshing contrast.
- Top with additional fresh herbs for extra flavor.
Common Mistakes
- Avoid overcooking the chicken, which can make it dry.
- Don’t skip letting the couscous sit after cooking; this helps it become fluffy.
- Be mindful of salt when using chicken broth, as it may already contain salt.
Recipe FAQ
Can I use beef instead of chicken?
Yes, you can substitute beef for chicken, just adjust the cooking time to ensure it's cooked through.
What can I use instead of dried apricots?
You can use raisins or dried figs as a substitute for dried apricots.
Can I make this dish vegetarian?
Absolutely! Substitute the chicken with tofu or roasted vegetables and use vegetable broth instead of chicken broth.
Kitchen tools
Helpful Tools for This Recipe
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Saucepan
Useful for simmering sauces, soups, grains, and small-batch stews.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
Measuring spoons
Useful for balancing spices, salt, acids, and sauces.
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