No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Moroccan Chicken Couscous

Turmeric, which is related to ginger, is what gives curries and prepared mustard their distinctive yellow color. The word "couscous" refers to the granular pasta itself as well as to the brothy and spicy stews it traditionally accompanies.

  • Prep:
  • Total Time:
  • Servings: 4
Moroccan Chicken Couscous

Source: Everyday Food, January/February 2003


  • 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 can whole tomatoes (14 1/2 ounces)
  • 1 can chickpeas (15 1/2 ounces), drained and rinsed
  • 1 3/4 cups chicken stock, or reduced-sodium canned broth
  • 3/4 cup water
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon chili powder
  • Salt and pepper
  • 2 zucchini (about 1 pound), halved crosswise and quartered lengthwise
  • Best Couscous


  1. In a Dutch oven, combine chicken, carrots, onions, tomatoes, chickpeas, stock, water, ginger, turmeric, cinnamon, chili powder, 1 teaspoon salt, and 1/8 teaspoon pepper. Break up the tomatoes with a spoon.

  2. Bring to a simmer over medium heat. Cover, and cook for 15 minutes. Add zucchini, and cook until chicken is cooked through, yet still tender, about 15 minutes more.

  3. Serve couscous in bowls. Spoon chicken, vegetables, and broth on top.

Reviews (3)

  • Cindy Bird 14 Jan, 2015

    I was looking for something new and flavorful. I found it bland. I can't imagine making it again.

  • nicolemarian 12 May, 2014

    This is a regular weekday recipe for me. Pretty much make as is, have added curry powder as well some times, and definitely add the zucchini in the last ten minutes to make sure it is still crunchy

  • Denise Malles 28 Nov, 2012

    This dish is easy, quick, affordable and absolutely delicious! I used a package of boneless, skinless chicken thighs rather than the bone in thighs called for. Other than that I kept to the recipe and it was superb!! I was skeptical about such short cook times, especially with the whole thighs and the carrots, but it was done in the time specified on med-high heat. I highly recommend this dish!

Related Topics