Moroccan Chicken Couscous Illustrated Recipe Card

Morocco

Moroccan

45 minutes

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.

Ingredients

1 lb boneless chicken thighs

1 cup couscous

2 cups chicken broth

1 medium onion, diced

3 cloves garlic, minced

2 tsp ground cumin

1 tsp ground coriander

1 tsp paprika

1/2 tsp cinnamon

1/4 tsp cayenne pepper

1/2 cup canned chickpeas, rinsed

1/4 cup dried apricots, chopped

2 green onions, sliced

1/4 cup fresh parsley, chopped

Juice of 1 lemon

2 tbsp olive oil

Salt and pepper to taste

Hand-drawn steps

In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.

Stir in the minced garlic, ground cumin, ground coriander, paprika, cinnamon, and cayenne pepper. Cook for another minute until fragrant.

Add the chicken thighs to the skillet, season with salt and pepper, and cook until browned on both sides, about 6-8 minutes.

Pour in the chicken broth and bring to a simmer. Cover and cook for 15-20 minutes, or until the chicken is cooked through.

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.

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.

Tiny 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.

A Cooking Book4 servings