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Moroccan Chicken and Couscous Recipe

Moroccan Chicken and Couscous
Moroccan Chicken and Couscous

Total Time: 35 min
Prep: 20 min
Cook: 15 min

Yield: 4 servings

Level: Easy


2 carrots, thinly sliced
2 tablespoons extra-virgin olive oil
1 1/4 pounds skinless, boneless chicken breasts, cut into 1 1/2-inch pieces
Kosher salt and freshly ground pepper
1 large onion, chopped
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1 cup couscous
1 15 -ounce can no-salt-added chickpeas, drained and rinsed
1/4 cup chopped dried apricots or prunes
Grated zest of 1/2 lemon, plus juice of 1 lemon
1/2 cup chopped fresh cilantro


Combine the carrots and 1 cup water in a saucepan over medium-high heat. Cook until crisp-tender, about 7 minutes; cover and set aside.

Meanwhile, heat a large skillet over medium-high heat. Add the olive oil, then add the chicken and season with salt and pepper. Cook, turning occasionally, until browned and just cooked through, about 4 minutes. Transfer to a plate using a slotted spoon. Add the onion to the skillet and season with 1/4 teaspoon salt. Cover and cook, stirring occasionally, until lightly browned, about 6 minutes. Stir in the cumin and cinnamon; remove from the heat.

Add the couscous, chickpeas, apricots and lemon zest to the skillet. Add the carrots and the hot cooking water (return to a simmer if the liquid has cooled); stir to combine. Add the chicken and any collected juices. Cover and let stand until the liquid is absorbed and the couscous is tender, about 5 minutes; fluff with a fork. Stir in the lemon juice and cilantro. Season with salt.

Photograph by Charles Masters

Recipe courtesy of Food Network Magazine

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