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- 2 cups couscous - 1 lb boneless, skinless chicken thighs - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 can (15 oz) chickpeas, rinsed and drained - 1 cup diced tomatoes (fresh or canned) - 1 ½ cups chicken broth - 1/2 cup raisins or dried apricots, chopped - 1 teaspoon ground cumin - 1 teaspoon ground cinnamon - 1 teaspoon ground turmeric - 1 teaspoon paprika - 1/2 teaspoon cayenne pepper (optional, for a spicy kick) - 2 tablespoons olive oil - Salt and black pepper to taste - Fresh cilantro or parsley for garnish - Lemon wedges for serving You can swap some items if needed. Use quinoa instead of couscous for a gluten-free option. Chicken breast can replace thighs for a leaner choice. If you don’t have chickpeas, try lentils. Any dried fruit works, so feel free to use dates or figs. For broth, vegetable broth is a great swap for a vegetarian dish. Always pick fresh herbs to get the best taste. Look for bright green cilantro or parsley. When choosing chicken, look for firm and pink meat. Avoid any with a gray or slimy texture. For onions and garlic, choose firm bulbs without soft spots. Fresh tomatoes should feel heavy for their size and have a sweet smell. {{ingredient_image_2}} Start by heating 2 tablespoons of olive oil in a large pot. Use medium heat. Add 1 medium onion, finely chopped. Sauté the onion until it becomes soft and translucent, about 5 minutes. Then, stir in 2 cloves of minced garlic. Cook for another 1-2 minutes until the garlic is fragrant. Now, take 1 pound of boneless, skinless chicken thighs. Season them well with salt, black pepper, 1 teaspoon of ground cumin, 1 teaspoon of ground cinnamon, 1 teaspoon of ground turmeric, and 1 teaspoon of paprika. If you like heat, add ½ teaspoon of cayenne pepper. Place the seasoned chicken in the pot. Brown each side for 4-5 minutes until golden brown. Next, add 1 cup of diced tomatoes and 1 can of rinsed and drained chickpeas to the pot. Stir everything well to mix. Pour in 1 ½ cups of chicken broth. Bring the mixture to a rolling boil. Once boiling, reduce the heat to low and cover the pot. Let it simmer for 25 minutes, until the chicken is tender. While the chicken simmers, prepare 2 cups of couscous. Boil 2 cups of water in a separate pot. Add the couscous and cover it. Let it sit for about 5 minutes. Fluff the couscous with a fork to separate the grains after the time is up. Once the chicken is cooked, carefully remove it from the pot. Use two forks to shred the chicken. Return the shredded chicken to the pot. Now, stir in ½ cup of chopped raisins or dried apricots. Let them absorb moisture for about 5 minutes. Serve the chicken and chickpea mix over the fluffy couscous. For garnish, sprinkle fresh cilantro or parsley on top for color. Add lemon wedges on the side so diners can squeeze fresh juice over their dish. This adds a nice zing to every bite. To make the best couscous, start with quality grains. Use 2 cups of couscous for four servings. Bring 2 cups of water to a boil. Add the couscous, cover it tightly, and let it sit for about 5 minutes. Fluff it gently with a fork to separate the grains. This method keeps the couscous light and fluffy. Spices are key to Moroccan chicken couscous. Use ground cumin, cinnamon, turmeric, and paprika for depth. These spices add warmth and richness. For a spicy kick, add cayenne pepper. Always taste as you go. Adjust spices to your liking for a personal touch. Fresh herbs like cilantro or parsley enhance the dish too. Avoid cooking couscous in too much liquid. This can make it mushy. Always follow the package instructions for best results. Don’t skip the seasoning on the chicken. It needs flavor to shine through. Lastly, let the chicken simmer until tender. This ensures it shreds easily and absorbs all the flavors. Pro Tips Marinate for Flavor: Consider marinating the chicken thighs in a mixture of spices and olive oil for a few hours or overnight. This will infuse the chicken with even more flavor. Customize the Dried Fruits: Feel free to mix and match dried fruits like apricots, figs, or dates for a unique twist. Each fruit adds its own sweetness and texture. Adjust Spice Levels: If you prefer a milder dish, reduce the amount of cayenne pepper or omit it altogether. Taste the dish as you go to find your perfect spice level. Add Nuts for Crunch: Toasted almonds or pistachios can be sprinkled on top of the couscous before serving for added crunch and flavor contrast. {{image_4}} You can make this dish vegetarian easily. Swap the chicken for hearty veggies. Try using: - 1 cup of diced bell peppers - 1 cup of zucchini, chopped - 1 cup of carrots, sliced These veggies will still soak up all the tasty spices. For protein, add more chickpeas or some lentils. They will keep the dish filling and nutritious. If you want to switch up the protein, there are many options. You can use: - Lamb - Beef - Tofu - Fish Each choice brings a unique flavor. Just remember to adjust cooking times. For lamb or beef, they may need longer to cook. Tofu cooks fast, so add it near the end. Adding seasonal veggies can enhance your couscous. In spring, try: - Asparagus - Peas In summer, go for: - Cherry tomatoes - Fresh corn In fall, consider: - Butternut squash - Brussels sprouts In winter, use: - Root vegetables like parsnips - Sweet potatoes These vegetables not only add flavor but also nutrition and color to your dish. To store leftovers, let the dish cool to room temperature. Place the Moroccan chicken couscous in an airtight container. You can keep it in the fridge for up to three days. Make sure to separate the couscous and the chicken mixture if you prefer. This will help keep both fresh. When you're ready to eat, you can reheat the couscous in the microwave. Place it in a bowl and cover it with a damp paper towel. Heat it for one to two minutes, stirring halfway through. You can also reheat it on the stove. Just add a splash of water to the pan and warm it over low heat. If you want to freeze it, portion the Moroccan chicken couscous into freezer-safe bags. Try to remove as much air as possible. Label the bags with the date. You can freeze it for up to three months. To enjoy, thaw it in the fridge overnight, then reheat it as mentioned above. Moroccan Chicken Couscous is a tasty dish. It combines chicken, couscous, and spices. The chicken is seasoned well with cumin, cinnamon, and turmeric. Then, you cook it with chickpeas and tomatoes. This dish is colorful and full of flavor. You serve it over fluffy couscous, making it a complete meal. Yes, you can prepare this recipe ahead of time. Make the chicken and chickpea mix first. Let it cool and then store it in the fridge. You can keep it for about three days. When you’re ready to eat, reheat it and make the couscous fresh. This keeps the couscous fluffy and perfect. If you want more heat, add cayenne pepper. You can also use hot paprika. Start with a little and taste as you go. You can also add fresh chili peppers for an extra kick. Mix these into the chicken while it cooks. This way, the flavors blend well. You can serve this dish with a salad. A simple cucumber and tomato salad works well. For a refreshing touch, add lemon wedges. They add brightness and balance the spices. You can also offer warm pita bread on the side for a fun addition. No, traditional couscous is not gluten-free. It is made from wheat. If you need a gluten-free option, try quinoa or rice. Both are great substitutes and have a similar texture. You can cook them the same way as couscous for this recipe. This article covered key points on making Moroccan Chicken Couscous. We explored essential ingredients and smart substitutions. I shared step-by-step instructions for great cooking. You learned tips for perfect couscous and common mistakes to dodge. We also looked at fun variations and proper storage methods. Embrace your creativity in the kitchen. Cooking can be easy and fun with the right info. Enjoy making this dish your own!

Moroccan Chicken Couscous

A flavorful Moroccan dish featuring tender chicken thighs, chickpeas, and fluffy couscous, seasoned with aromatic spices.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine Moroccan
Servings 4
Calories 450 kcal

Ingredients
  

  • 2 cups couscous
  • 1 lb boneless, skinless chicken thighs
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 can (15 oz) chickpeas, rinsed and drained
  • 1 cup diced tomatoes (fresh or canned)
  • 1.5 cups chicken broth
  • 0.5 cup raisins or dried apricots, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground turmeric
  • 1 teaspoon paprika
  • 0.5 teaspoon cayenne pepper (optional, for a spicy kick)
  • 2 tablespoons olive oil
  • to taste salt and black pepper
  • for garnish fresh cilantro or parsley
  • for serving lemon wedges

Instructions
 

  • In a large pot or Dutch oven, heat the olive oil over medium heat. Add the finely chopped onion and sauté until it turns translucent and soft, about 5 minutes.
  • Stir in the minced garlic and continue to sauté for an additional 1-2 minutes, until the garlic is fragrant and lightly golden.
  • Season the chicken thighs generously with salt, black pepper, cumin, cinnamon, turmeric, paprika, and optional cayenne pepper. Place the chicken in the pot and brown each side for about 4-5 minutes until golden brown.
  • Add the diced tomatoes and rinsed chickpeas to the pot. Stir well to combine all the ingredients. Pour in the chicken broth and bring the mixture to a rolling boil.
  • Once boiling, reduce the heat to low, cover the pot, and let it simmer for 25 minutes, or until the chicken is cooked through and tender, easily shreddable with a fork.
  • While the chicken is simmering, prepare the couscous as directed on the package. Generally, this involves bringing 2 cups of water to a boil, adding the couscous, covering, and letting it sit for about 5 minutes. Afterward, fluff the couscous with a fork to separate the grains.
  • Once the chicken is cooked, carefully remove it from the pot and shred it using two forks. Return the shredded chicken to the pot and stir in the chopped raisins or dried apricots, allowing them to absorb some moisture and plump up for about 5 minutes.
  • Serve the aromatic chicken and chickpea mixture generously over a bed of fluffy couscous. Garnish each plate with a sprinkle of fresh cilantro or parsley for a burst of color and flavor.
  • Add lemon wedges to the side of each plate, allowing diners to squeeze fresh lemon juice over their dish just before enjoying, enhancing the overall flavor profile.

Notes

For an eye-catching presentation, use shallow bowls and create a small mound of couscous in the center.
Keyword chicken, couscous, dinner, Moroccan, spicy