Moroccan Chicken Couscous Recipe

Name: Moroccan Chicken Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 bone-in, skinless chicken thighs (about 2 1/2 pounds); 3 carrots, cut into 1 1/2-inch chunks; 3 onions, thinly sliced; 1 (14.5-ounce) can whole tomatoes, drained; 1 (15.5-ounce) can chickpeas, drained and rinsed; 1 3/4 cups reduced-sodium chicken broth; 1/2 teaspoon ground ginger; 1/4 teaspoon ground turmeric; 1/4 teaspoon ground cinnamon; 1/8 teaspoon chili powder; Coarse salt and fresh ground pepper; 2 zucchini (about 1 pound), halved crosswise and quartered lengthwise; Couscous, for serving (recipe page 359)

Servings: persons

8 bone-in, skinless chicken thighs (about 2 1/2 pounds)
3 carrots, cut into 1 1/2-inch chunks
3 onions, thinly sliced
1 (14.5-ounce) can whole tomatoes, drained
1 (15.5-ounce) can chickpeas, drained and rinsed
1 3/4 cups reduced-sodium chicken broth
1/2 teaspoon ground ginger
1/4 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
1/8 teaspoon chili powder
Coarse salt and fresh ground pepper
2 zucchini (about 1 pound), halved crosswise and quartered lengthwise
Couscous, for serving (recipe page 359)

1
In a Dutch oven (or other 5-quart pot with a tight-fitting lid), combine the chicken, carrots, onions, tomatoes, chickpeas, stock, 3/4 cup water, the ginger, turmeric, cinnamon, chili powder, 1 teaspoon salt, and 1/8 teaspoon pepper.
2
Break up the tomatoes with a spoon.
3
Bring to a simmer over medium heat.
4
Cover, and cook for 15 minutes.
5
Add the zucchini, and cook until the chicken is cooked through, yet still tender, about 15 minutes more.
6
Divide the couscous evenly among 4 bowls.
7
Spoon the chicken, vegetables, and broth on top.
8
Serve immediately.

644

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 bone-in, skinless chicken thighs (about 2 1/2 pounds), 3 carrots, cut into 1 1/2-inch chunks, 3 onions, thinly sliced, 1 (14.5-ounce) can whole tomatoes, drained, and more.

Yes, Moroccan Chicken Couscous falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Moroccan Chicken Couscous

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions