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Moroccan Chicken Couscous

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Turmeric, which is related to ginger, is what gives this dish, and other curries their distinctive yellow color.

Source: Everyday Food, January/February 2003
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

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

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Reviews

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How would you rate this recipe?
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  • MS10697717
    14 JAN, 2015
    I was looking for something new and flavorful. I found it bland. I can't imagine making it again.
    Reply
    • syaguda
      1 OCT, 2017
      I like the recipe, but.... it was very watery. Next time I will leave out extra water but I wonder if it will still be too watery. Also, the chicken was done, but the zucchini, carrots and onion were not done. I need to adjust the timing of everything.
  • MS11193147
    17 OCT, 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.
    Reply
  • 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
    Reply
  • 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!
    Reply

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