Moroccan Chicken Couscous

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

Ingredients quick view

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

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.

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