Moroccan Chicken Couscous

Prep Time:
45 mins
Total Time:
1 hrs

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.


  • 8 bone-in, skinless chicken thighs (about 2 ½ pounds)

  • 3 carrots, cut into 1 ½-inch chunks

  • 3 onions, thinly sliced

  • 1 can whole tomatoes (14 ½ ounces)

  • 1 can chickpeas (15 ½ ounces), drained and rinsed

  • 1 ¾ cups chicken stock, or reduced-sodium canned broth

  • ¾ cup water

  • ½ teaspoon ground ginger

  • ¼ teaspoon ground turmeric

  • ¼ teaspoon cinnamon

  • 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.

Cook's Notes

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

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