Moroccan Chicken Couscous

Wednesday 16th October 2019

Moroccan Chicken Couscous


1 lb boneless, skinless chicken breasts, diced

3 Tbsp olive oil, divided

1 tsp ground cumin, divided

1/2 tsp ground coriander, divided

1/2 tsp ground cinnamon, divided

Salt and freshly ground black pepper

1 large red bell pepper, cored and chopped

3/4 cup chopped red onion

1 1/2 cups matchstick carrots

1 Tbsp minced garlic 

1/4 tsp turmeric

1 1/2 cups low-sodium chicken broth

1/3 cup chopped dried apricots or golden raisins

1 cup dry couscous

2 Tbsp fresh lemon juice

1/2 cup Fisher Sliced Almonds

2 Tbsp chopped fresh cilantro

2 Tbsp chopped fresh mint


Method of Preparation

Heat 1 Tbsp olive oil in a non-stick 12-inch saute pan or deep skillet over medium-high heat. 

Add chicken to pan season with salt and pepper, 1/2 tsp cumin, 1/4 tsp coriander and 1/4 cinnamon. Cook, turning occasionally, until cooked through, about 7 minutes. 

Transfer chicken to a sheet of foil and wrap to keep warm. Heat remaining 2 Tbsp oil in skillet. 

Add in bell pepper and onion and saute 5 minutes. 

Add in carrots, garlic, remaining 1/2 tsp cumin, 1/4 tsp coriander, 1/4 tsp cinnamon and turmeric and saute 1 minute.

Add in chicken broth and apricots, season with salt and pepper to taste and bring to a boil (it shouldn't just simmer on the edges it should boil lightly in the center as well). 

Stir in couscous then remove from heat and let rest 5 - 6 minutes until tender.

Stir in chicken and any accumulated juices, lemon juice, almonds, cilantro and mint (you can also add in little more broth if desired). Serve warm.

Latest Updates