Moroccan Chicken Couscous

44 Ratings
  • 5 16
  • 4 7
  • 3 18
  • 2 3
  • 1 0

This one-pot recipe features turmeric, which is related to ginger and gives the dish and other curries their distinctive yellow color. It's a hearty meal with an exotic fragrance to consider for your next dinner party.

Everyday Food, January/February 2003

Gallery

Recipe Summary

prep:
45 mins
total:
1 hr
Servings:
4
Advertisement

Ingredients

Directions

  • 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.

    Advertisement

  • 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.

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

Cook's Notes

You can replace the zucchini with other vegetables, such as eggplant or bell peppers.

Advertisement

Reviews (4)

44 Ratings
  • 5 16
  • 4 7
  • 3 18
  • 2 3
  • 1 0
Martha Stewart Member
10/17/2016
Have been making this recipe for years.Very authentic Middle Eastern fare. It's a great one pot meal and healthy as well. My family loves it. Sometimes I add butternut squash to the stew, but it's delicious as is. The trick to making couscous granular is to mix the dry couscous with oil first. Add boiling water or broth and let sit covered for 5 minutes. Then flake with a fork.
Martha Stewart Member
01/14/2015
I was looking for something new and flavorful. I found it bland. I can't imagine making it again.
Martha Stewart Member
05/12/2014
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
Advertisement
Martha Stewart Member
11/28/2012
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!
© Copyright 2023 Martha Stewart. All rights reserved. Printed from https://www.marthastewart.com 01/30/2023