Moroccan Chicken Couscous Recipes

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MOROCCAN CHICKEN COUSCOUS



Moroccan Chicken Couscous image

This Moroccan Chicken Couscous is super flavorful and healthy loaded with exotic spices but still simple enough to make any night of the week.

Provided by Joanna Cismaru

Categories     Dinner     Lunch     Main Course

Time 1h30m

Number Of Ingredients 22

3 tablespoon Moroccan spice blend (recipe below)
4 chicken breasts ( about 1 1/2 lbs, boneless and skinless)
2 tablespoon olive oil
1 large onion (chopped)
5 cloves garlic (minced)
1/2 cup golden raisins
14 ounce chickpeas ((1 can) drained and washed)
14 ounce fire roasted tomatoes ((1 can))
3 cups chicken broth (low sodium)
1 cup pearl couscous (dry)
4 cups kale (rinsed and roughly chopped)
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
1/2 teaspoon allspice
1 teaspoon coriander
1/2 teaspoon turmeric
1/4 teaspoon cayenne pepper
1 teaspoon cardamom

Steps:

  • Preheat oven to 375 F degrees.
  • Combine all the Moroccan spice blend ingredients together. The recipe should yields about 8 to 9 tsp or about 3 tbsp.
  • Season the chicken breasts with 2 tbsp of the Moroccan spice blend thoroughly. Use more as preferred.
  • In a large Dutch Oven or a oven safe pot, heat the olive oil over medium-high heat. When the oil is hot add the chicken breasts and sear on both sides until browned, about 2 to 3 minutes per side. The chicken will not be cooked through at all, it will just be crispy on the outside. Transfer the chicken from the pot to a plate and set aside.
  • Add the onion and garlic to the pot and saute for about 3 minutes until onion softens and becomes translucent and garlic is aromatic. add the remaining 1 tbsp of the Moroccan spice blend and stir.
  • Add the golden raisins, chickpeas, fire roasted tomatoes, chicken broth, couscous and stir well. Gently stir in the kale. Bring to a boil, then add the chicken breasts back.
  • Cover the pot with a lid and place in the oven. If your pot doesn't have a lid, cover with aluminum foil. Cook in the oven for 30 minutes with the lid on, then remove the lid and cook for an additional 30 minutes.

Nutrition Facts : Calories 419 kcal, Carbohydrate 47 g, Protein 38 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 73 mg, Sodium 478 mg, Fiber 6 g, Sugar 9 g, ServingSize 1 serving

MOROCCAN-INSPIRED CHICKEN COUSCOUS



Moroccan-Inspired Chicken Couscous image

Easy chicken couscous dinner with baked chicken thighs, warm Moroccan spices and fluffy couscous! If you like, add a big salad to start the meal.

Provided by Suzy Karadsheh

Categories     Main Course

Time 1h

Number Of Ingredients 19

1/3 cup extra virgin olive oil
1 tablespoon red wine vinegar
4 tablespoons tomato paste
4 cloves garlic ((minced))
2 teaspoon Ras el Hanout
1 teaspoon ground cinnamon ((divided))
3/4 teaspoon ground ginger
6 to 8 chicken thighs ((boneless, skinless))
kosher salt and black pepper
3 carrots ((cut into 1-inch pieces))
2 celery ribs ((cut into 1-inch pieces))
1 red onion ((large, halved and cut into 1/2-inch thick slices))
handful of raisins ((optional))
extra virgin olive oil
1 cup couscous
1 cup water ((or chicken broth))
kosher salt
1/2 teaspoon ground cinnamon
1 cup fresh parsley ((chopped))

Steps:

  • Heat the oven to 425 degrees F.
  • Make the seasoning rub. In a small bowl or glass measuring cup, add the olive oil, red wine vinegar, tomato paste, garlic, and spices. Whisk to combine.
  • Pat the chicken dry and season with kosher salt and black pepper on both side. Pour about 3/4 of the rub you just made all over the chicken (reserve the rest for later) and toss to make sure all the pieces are well coated. Set aside for now.
  • Put the vegetables and onions in a mixing bowl. Season with kosher salt and black pepper and pour the remaining seasoning rub. Toss to combine.
  • Transfer the chicken and vegetables to a large baking pan or rimmed sheet pan.
  • Bake in the center of the heated-oven for 40 to 45 minutes or until the chicken is fully cooked and the juices run clear. The vegetables should also soften and gain some char.
  • While the chicken and veggies are baking, prepare the couscous. Boil the water or both until bubbling. Heat a tablespoon of olive oil in a saucepan. Add the couscous and cook, tossing regularly, until the couscous is toasted to golden brown. Season with kosher salt and ½ teaspoon ground cinnamon. Add the boiled water. Immediately turn the heat off and cover the saucepan. Leave the couscous undisturbed for 10 minutes, the couscous should absorb all the liquid. When ready, add the fresh parsley and fluff the couscous with a fork.
  • When the chicken is fully cooked through, remove it from the oven. Spoon the couscous between the chicken pieces and allow it about 5 minutes to sop up some of the pan juices. Finish with the raisins, if you like.

Nutrition Facts : Calories 492.6 kcal, Carbohydrate 31.6 g, Protein 23.5 g, SaturatedFat 7.7 g, TransFat 0.1 g, Cholesterol 110.7 mg, Sodium 399.6 mg, Fiber 4 g, UnsaturatedFat 21.2 g, ServingSize 1 serving

MOROCCAN CHICKEN WITH COUSCOUS



Moroccan Chicken with Couscous image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil
2 small red onions, thinly sliced
3 carrots, halved crosswise and quartered lengthwise
2 teaspoons ras el hanout (Moroccan seasoning) or pumpkin pie spice
1 1-inch piece ginger, peeled and finely chopped
Kosher salt
1 cup couscous
2 cups packed fresh cilantro (about 1 large bunch)
3 cups chopped rotisserie chicken breast (skin removed; about 12 ounces)
1/3 cup golden raisins
1 tablespoon honey
2 tablespoons toasted sliced almonds

Steps:

  • Heat 1 tablespoon olive oil in a medium Dutch oven or pot over medium-high heat. Add the red onions and carrots; cook until the onions soften slightly, about 4 minutes. Add the ras el hanout, ginger and 1/2 teaspoon salt; stir to coat the vegetables. Add 3 cups water and bring to a simmer. Cover and cook until the carrots are tender, about 8 minutes.
  • Meanwhile, prepare the couscous as the label directs. Puree 1 3/4 cups cilantro, 2 tablespoons water and the remaining 1 tablespoon olive oil in a food processor. Fluff the couscous and stir in the cilantro paste. Cover to keep warm.
  • Uncover the vegetables and stir in the chicken and raisins. Continue cooking over medium-high heat until the raisins are plump, about 5 minutes. Stir in the honey and the remaining 1/4 cup cilantro. Serve over the couscous; top with the almonds.

MOROCCAN CHICKEN WITH PRESERVED LEMONS AND COUSCOUS



Moroccan Chicken With Preserved Lemons and Couscous image

One glance at the ingredients for this recipe and I knew it was, for me, a must-try recipe. I also loved the inclusion of time for marinating the chicken. Marinating always makes SUCH a difference to the end result. I'll be making this without the red chilli, but I'm well aware that many others will probably want to increase the heat. C'est la vie! I'd also prefer to serve it with a rice dish rather than couscous. I found this recipe in the latest edition - May 2005 - of the 'Australian Good Taste' magazine.

Provided by bluemoon downunder

Categories     Chicken

Time 40m

Yield 8 serving(s)

Number Of Ingredients 17

1/4 cup fresh lemon juice
2 tablespoons honey
2 garlic cloves, crushed
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
8 large skinless chicken breasts
8 wedges preserved lemons
1 1/2 cups chicken stock
1/3 cup slivered almonds
2 teaspoons olive oil
1 small yellow onion, halved, finely chopped
1 small red chile, deseeded, finely chopped
1 cup couscous
1/3 cup currants
1/3 cup fresh coriander leaves, firmly packed

Steps:

  • Combine the lemon juice, honey, garlic. turmeric, cumin, cinnamon and cayenne pepper in a large glass or ceramic dish. Add the chicken and turn over so that it is thoroughly coated with the marinade. Cover and place in the refrigerator for at least three hours, preferably overnight, to develop the flavours.
  • Preheat the oven to 180ºC.
  • Remove the chicken from the marinade and reserve the marinade.
  • Place the chicken and the preserved lemon in a roasting pan.
  • Roast in a preheated oven for 20 minutes, or until cooked through.
  • Transfer the chicken and lemon to serving plate.
  • Wipe the pan with paper towels to remove any fat, add the reserved marinade and 1/2 a cup of the stock and bring to the boil over a high heat.
  • Cook, stirring, for 5 minutes or until the sauce thickens.
  • Remove from the heat.
  • Heat a small sauté pan over a medium heat, add the almonds and cook, stirring, for 2 minutes or until toasted.
  • Heat the oil in a large sauté pan over a medium heat, add the onion and chilli and cook, stirring, for 2 minutes or until both have softened.
  • Add the remaining stock and bring to the boil.
  • Remove from the heat.
  • Add the couscous and stir to combine. Cover and set aside for 5 minutes or until the liquid is absorbed.
  • Use a fork to separate the grains.
  • Add the marinade mixture, almonds and currants to the couscous, and cook, stirring, over a low heat for 2 minutes or until all the liquid is absorbed.
  • Remove from the heat.
  • Carve the chicken across the grain into thick slices, spoon the couscous among the serving plates, sprinkle with coriander, top with chicken and serve with baked lemon wedges.

Nutrition Facts : Calories 312.4, Fat 7.3, SaturatedFat 1.2, Cholesterol 76.9, Sodium 206.1, Carbohydrate 30.8, Fiber 2.6, Sugar 10.1, Protein 30.5

MOROCCAN CHICKEN COUSCOUS WITH DATES



Moroccan chicken couscous with dates image

Wholewheat grains keep you fuller for longer - flavour with dates, lemon, cumin and cinnamon

Provided by Jennifer Joyce

Categories     Dinner, Main course

Time 35m

Number Of Ingredients 12

2 tbsp olive oil
500g skinless chicken thigh
140g wholewheat couscous
2 onions , sliced
4 garlic cloves , sliced
zest 2 lemons , juice of 1
350ml chicken stock
1 tsp ground cumin
1 tsp ground cinnamon
6 large dates , pitted and chopped (Medjool are nice)
50g flaked almond
small bunch parsley , chopped

Steps:

  • Heat oven to 180C/160C fan/ gas 4. Heat 1 tbsp of the oil in a large frying pan over a high heat. Season the chicken, then cook for 10 mins or until browned on both sides. Remove and put in a large baking dish with the dry couscous.
  • Heat the remaining oil in the pan, add the onions and garlic, and cook for 5 mins until softened. Add the zest and juice of 1 lemon along with the stock, cumin, cinnamon and dates, then bring to the boil.
  • Pour the date mixture over the chicken and couscous, sprinkle over the almonds, cover with foil and bake for 20 mins. Serve sprinkled with the remaining zest and parsley.

Nutrition Facts : Calories 534 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 23 grams sugar, Fiber 9 grams fiber, Protein 40 grams protein, Sodium 0.5 milligram of sodium

MOROCCAN CHICKEN COUSCOUS



Moroccan Chicken Couscous image

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.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 1h

Number Of Ingredients 14

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

Steps:

  • 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.
  • 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.

MOROCCAN CHICKEN AND WHOLE GRAIN COUSCOUS



Moroccan Chicken and Whole Grain Couscous image

A flavorful chicken stew that uses exotic spices and nice vegetables served over whole-grain couscous. This recipe was actually a real chicken contest winner! Vegetables and even meat can vary according to taste, but I find squash, carrots, bell peppers, and lamb work well in this recipe. Even though the spices seem strange, the flavors are subtle but fragrant! A real favorite at home.

Provided by Myleen Sagrado Sjödin

Categories     World Cuisine Recipes     African     North African     Moroccan

Time 1h

Yield 6

Number Of Ingredients 15

1 cup whole wheat couscous
1 tablespoon vegetable oil
1 medium onion, chopped
2 bay leaves
5 whole cloves, crushed
½ teaspoon cinnamon
1 teaspoon ground dried turmeric
¼ teaspoon ground cayenne pepper
6 skinless, boneless chicken breast halves - chopped
1 (16 ounce) can garbanzo beans
1 (16 ounce) can crushed tomatoes
1 (48 fluid ounce) can chicken broth
2 carrots, cut into 1/2 inch pieces
1 zucchini, cut into 1/2-inch pieces
salt to taste

Steps:

  • Prepare the couscous according to package directions.
  • Heat the oil in a large pot over medium heat, and cook onion until tender. Mix in bay leaves, cloves, cinnamon, turmeric, and cayenne pepper. Place chicken in the pot, and cook until well browned. Pour garbanzo beans, tomatoes, and broth into the pot, and bring to a boil. Reduce heat to low, and simmer 25 minutes.
  • Mix carrots and zucchini into pot. Season with salt. Continue cooking 10 minutes, or until vegetables are tender. Serve stew over cooked couscous.

Nutrition Facts : Calories 399.4 calories, Carbohydrate 50.7 g, Cholesterol 66.8 mg, Fat 6.7 g, Fiber 7.8 g, Protein 33.4 g, SaturatedFat 1.2 g, Sodium 1539 mg, Sugar 3.6 g

MOROCCAN CHICKEN WITH COUSCOUS



Moroccan Chicken with Couscous image

Add Moroccan Chicken with Couscous to your meal for exotic flavor. This Moroccan Chicken with Couscous is surprisingly easy and takes just 45 minutes from start to finish.

Provided by My Food and Family

Categories     Home

Time 45m

Yield 6 servings

Number Of Ingredients 12

4 cloves garlic
6 star anise
2 cinnamon sticks
1/4 cup KRAFT Sweet Balsamic Vinaigrette Dressing, divided
1 quartered broiler-fryer chicken (3 lb.)
1/4 cup PLANTERS Almonds
1/4 cup dried apricots
2 Tbsp. raisins
1 tsp. oil
1/2 cup chopped onions
1 cup fat-free reduced-sodium chicken broth
2/3 cup couscous, uncooked

Steps:

  • Heat oven to 350ºF.
  • Toss first 3 ingredients with 1 tsp. dressing. Place on one half of foil-covered rimmed baking sheet sprayed with cooking spray. Place chicken on other half of prepared baking sheet; brush with remaining dressing. Bake 40 min. or until chicken is done (165°F), adding nuts, apricots and raisins to the baking sheet for the last 5 min. Remove from oven.
  • Heat oil in saucepan on medium heat. Add onions along with the anise and cinnamon sticks from baking sheet; cook and stir 3 to 5 min. or until onions are crisp-tender. Stir in broth; bring to boil. Remove and discard anise and cinnamon sticks. Add couscous to onions in pan; mix well. Remove from heat; cover. Let stand 5 min.
  • Fluff couscous mixture. Add garlic, nuts and fruit from baking sheet; mix lightly. Serve with the chicken.

Nutrition Facts : Calories 310, Fat 10 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 65 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 25 g

MOROCCAN CHICKEN WITH COUSCOUS



Moroccan Chicken With Couscous image

This is a recipe I modified slightly from a book called '1000 classic recipes. I made it for the first time last night and it is gorgeous.

Provided by Aileen2

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 22

1 tablespoon butter
1 tablespoon sunflower oil
4 chicken breasts (I used skinless breasts to reduce fat content)
2 onions, finely chopped
2 garlic cloves, crushed
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground turmeric
2 tablespoons orange juice
2 teaspoons clear honey
1 pinch salt
of fresh mint (to garnish)
350 g couscous
1 teaspoon salt
2 teaspoons caster sugar
1 tablespoon sunflower oil
1/2 teaspoon ground cinnamon
1 pinch of grated nutmeg
1 tablespoon orange blossom water (I used orange juice)
2 tablespoons sultanas
2 tablespoons chopped walnuts
1/4 cup of chopped dried apricot

Steps:

  • Fry chicken portions skin side down in butter and oil until golden.
  • Turn.
  • Add onions, garlic, spices, salt, orange juice and 300ml of water.
  • Cover and bring to the boil, reduce heat and simmer for 30 minutes.
  • Mix couscous with salt and 350ml of water.
  • Leave to soak for 5 minutes.
  • Add rest of ingredients for couscous.
  • Line a steamer with greaseproof paper and spoon the cous cous inches.
  • Place over chicken and steam for 10 minutes.
  • Remove steamer, stir honey into chicken liquid and boil rapidly for 3-4 minutes. (At this point I stirred in 1 tsp of cornflour mixed with a little water to thicken the sauce).
  • Serve chicken on top of couscous and pour over a little of the sauce.

Nutrition Facts : Calories 772.6, Fat 26.2, SaturatedFat 6.9, Cholesterol 100.4, Sodium 744.5, Carbohydrate 89.9, Fiber 6.6, Sugar 15.5, Protein 43.1

SKILLET CHICKEN AND PEARL COUSCOUS WITH MOROCCAN SPICES



Skillet Chicken and Pearl Couscous With Moroccan Spices image

This one-pan meal, which is inspired by the tagines of North Africa, is prepared in a deep skillet or Dutch oven instead of the traditional clay pot. Briefly marinate bone-in chicken thighs in lime juice, garlic, cumin and olive oil, then brown and set aside. (If you're short on time, skip the marinade; simply add the ground cumin when you're toasting the other spices in the chicken fat.) Stir in harissa, cinnamon and turmeric, toast until fragrant, then add quick-cooking pearl couscous and the chicken, so everything finishes cooking together. Top the finished dish with a fistful of roughly chopped tender herbs and lime zest for a jolt of brightness.

Provided by Colu Henry

Categories     dinner, one pot, poultry, main course

Time 1h

Yield 4 servings

Number Of Ingredients 14

2 1/2 pounds bone-in, skin-on chicken thighs (about 6 thighs)
1 teaspoon fresh lime zest plus 1/4 cup juice (from 2 limes)
3 tablespoons olive oil
3 large garlic cloves, roughly chopped
1 1/2 teaspoons ground cumin
Kosher salt and black pepper
2 tablespoons grapeseed or canola oil
1 large leek, trimmed, rinsed of grit then thinly sliced into rings (about 1 1/2 cups), or 1 medium yellow onion, chopped
1 tablespoon harissa paste, tomato paste or chile-garlic sauce
1 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1 1/4 cups pearl couscous or orzo
1 1/2 cups chicken stock or vegetable stock
1/2 cup roughly chopped mixed tender herbs such as parsley, cilantro and mint (optional)

Steps:

  • In a large bowl, combine the chicken thighs, lime juice, olive oil, garlic and cumin. Season well with salt and pepper and stir together until the chicken is well coated in the marinade; set aside at room temperature for 25 to 30 minutes.
  • In a deep, 12-inch skillet or Dutch oven with a lid, heat the grapeseed or canola oil over medium-high. When it shimmers, lift the chicken out of the marinade, allowing any excess liquid to drip back into the bowl, then add the chicken to the skillet, skin-side down. Working in batches, if necessary, to avoid crowding the pan, cook until the chicken is well browned on both sides, about 6 minutes per side. Remove and set aside on a plate.
  • Reduce heat to medium, add the leek and cook, stirring occasionally, until soft and translucent, 3 to 4 minutes, scraping up any brown bits that have formed on the bottom of the pan. Stir in the harissa paste, turmeric and cinnamon, and cook until lightly toasted, 1 to 2 minutes. Season well with salt.
  • Add the couscous to the pan and stir until well coated in the spiced leek oil. Add the stock and bring to a boil. Turn heat to low and add the chicken back to the pan, skin-side up, along with any accumulated juices. Cover and simmer until the couscous is al dente and the chicken is cooked through, 10 to 15 minutes. If you're lucky, some of the couscous may slightly stick to the bottom of the pan, creating well-seasoned crispy bites.
  • Remove from the heat and remove the lid. Scatter with the herbs, if using, and the lime zest, then serve from the pan.

MOROCCAN CHICKEN WITH LEMON COUSCOUS



Moroccan chicken with lemon couscous image

Fragrant, tender chicken with zesty lemon couscous makes a healthy Moroccan meal in minutes

Provided by Good Food team

Categories     Dinner, Main course

Time 30m

Number Of Ingredients 10

250g couscous
zest and juice 1 lemon
1 tsp olive oil
1 tbsp clear honey
4 skinless, boneless chicken breasts , sliced into large strips
1 tsp ground cinnamon
1 tsp ground cumin
400g can chopped tomatoes
150ml chicken stock
200g fine green beans , trimmed

Steps:

  • Put the couscous, half the lemon zest and half the juice in a medium bowl and pour over 400ml boiling water. Cover with cling film and leave to soak while you cook the chicken.
  • Heat oil in a large non-stick frying pan, drizzle honey and some seasoning over the chicken and fry over a medium heat for 5-6 mins, until golden.
  • Mix in the spices, followed by the tomatoes, stock, beans and remaining lemon zest and juice. Bring to the boil and simmer, uncovered, for 8-10 mins or until the beans are tender. Fork through the couscous to fluff it up, then serve with the chicken.

Nutrition Facts : Calories 344 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 41 grams protein, Sodium 0.44 milligram of sodium

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Instructions Checklist. Step 1. In a large resealable plastic bag combine the chicken and Moroccan Spice Mix. Seal bag; turn to coat chicken. Advertisement. Step 2. Coat a large nonstick skillet with cooking spray. Cook chicken over medium heat about 5 minutes or just until brown, stirring occasionally.
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MOROCCAN CHICKEN STEW WITH COUSCOUS - VEENA AZMANOV
2020-03-03 Prepare chicken stew. In a heavy-bottom skillet or cast-iron skillet, add 1 tablespoon oil. Saute chicken pieces until no longer pink, season with salt and pepper. Remove chicken pieces and set aside. To the same pan, add remaining oil and saute onions, celery, and carrots for 2 minutes.
From veenaazmanov.com


MOROCCAN CHICKEN COUSCOUS RECIPE : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


MOROCCAN CHICKEN-AND-COUSCOUS SOUP RECIPE - FOOD & WINE
I followed this recipe except for the following ideas. I doubled the vegetables and the couscous. I doubled the spices accordingly with the following additions I added half of a head of ...
From foodandwine.com


MOROCCAN CHICKEN WITH COUSCOUS - CHATELAINE
COOK couscous, following package directions.Fluff gently with a fork. SPRINKLE chicken with salt.Season with fresh pepper. HEAT an extra-large frying pan over medium-high.Add 1 …
From chatelaine.com


MOROCCAN CHICKEN COUSCOUS SALAD - SIMPLY DELICIOUS
2019-06-13 Place the couscous in a large bowl then pour over the boiling hot stock. Cover with plastic wrap and allow to stand for 10-15 minutes. When the couscous is cooked, fluff with a fork then add all the remaining salad ingredients and mix well together. To make the chicken, combine all the ingredients in a bowl and mix well.
From simply-delicious-food.com


BACKPACKER'S MOROCCAN CHICKEN COUSCOUS - FRESH OFF THE GRID
2020-11-11 Instructions. At home: Place the couscous, apricots, almonds, ras el hanout, and salt in a resealable bag. Pack along with the olive oil packets (or small container of oil), chicken pouch, and True Lemon. At camp: Bring ~5oz water and oil to a boil in your cookpot. Add the couscous, apricots, nuts, spices, and True Lemon to the pot.
From freshoffthegrid.com


MOROCCAN CHICKEN COUSCOUS - THE WASHINGTON POST
2016-08-23 Add the couscous and broth, then a small pinch each of salt and pepper and the bay leaf. Increase the heat to medium-high; once the liquid starts bubbling at the edges, reduce the heat to medium ...
From washingtonpost.com


SLOW-COOKER MOROCCAN CHICKEN, VEGETABLES & COUSCOUS RECIPE
1 tablespoon olive oil. 1 cup refrigerated prechopped yellow onions (about 4 ounces) 3 cups refrigerated prechopped peeled butternut squash (about 16 ounces) 1 cup unsalted chicken stock. ½ cup dried apricots, halved (about 3 ounces) 1 (15 ounce) can can no-salt-added chickpeas (garbanzo beans), drained and rinsed.
From eatingwell.com


MOROCCAN CHICKEN WITH COUSCOUS - DALE'S CUISINE
2021-01-15 Dale's Cuisine. Cuisines from around the Globe. Asian Cuisine. Thai Beef Salad; European Cuisine. Greek Tuna-Orzo Casserole; Hungarian …
From dalescuisine.com


MOROCCAN CHICKEN WITH ALMOND COUSCOUS RECIPE | MYRECIPES
Recipes; Moroccan Chicken with Almond Couscous; Moroccan Chicken with Almond Couscous. Rating: 4.5 stars. 20 Ratings. 5 star values: 12 4 star values: 3 3 star values: 3 2 star values: 2 1 star values: 0 Read Reviews Add Review 20 Ratings 20 Reviews Two of the best features of this Moroccan recipe are that standard pantry spices coat the chicken, and the …
From myrecipes.com


MOROCCAN CHICKEN WITH COUSCOUS - TRAVEL COOK TELL
2020-05-10 Chicken. Whisk harissa, olive oil, lime juice, lime peel and pinch of sugar in a bowl. Rub mixture over all sides of chicken pieces. Place chicken in baking dish. Cover and marinate overnight (or at least a few hours). Preheat oven to 350F (180C). Cook chicken for around 1 hour. Cover baking dish with foil for the first 30 minutes.
From travelcooktell.com


BEST MOROCCAN CHICKEN RECIPE - THE MEDITERRANEAN DISH
2019-02-05 3. Lower heat and add onions, garlic and cilantro. Let those sweat some, then add the lemons, olives, dried fruit. Finally add the liquid. Cover and let cook for 30 to 45 minutes or until chicken is fully cooked through and registers and internal temperature of …
From themediterraneandish.com


COUSCOUS RECIPE MOROCCAN - NEXTONEONME.COM
+1 647-000-0000. [email protected] Facebook
From nextoneonme.com


MOROCCAN CHICKEN AND COUSCOUS | FOODTALK
2021-11-05 4 servings. 1 hr 5 min. Jump to recipe. Today, we're making Moroccan Chicken and Couscous! Though this may not be the most colorful meal we'll ever make, it sure is up there with the most flavorful. We're going to take some dark meat chicken and a whole bunch of warm spices, slowly braise it in a super flavorful bath, and serve the it all over ...
From foodtalkdaily.com


MOROCCAN CHICKEN WITH COUSCOUS - DELISH
2008-08-18 1 cup couscous. 1/4 cup minced fresh mint. 1 In a large bowl, combine the flour, paprika, the 2 teaspoons salt, and the ½ teaspoon pepper. Add the chicken and toss well to generously season on ...
From delish.com


MOROCCAN CHICKEN - ERREN'S KITCHEN
2021-04-05 Set the marinade aside. Lightly coat the chicken in 4 tablespoons of flour Heat the oil in a large pot over medium heat. Place the chicken skin-side down in the pan. Cook for 4-5 minutes per side, or until browned. Remove the chicken from the pan and set it aside. Add the onion and cook for 4-5 minutes or until softened.
From errenskitchen.com


MOROCCAN CHICKEN RECIPE WITH COUSCOUS - UNICORNS IN THE KITCHEN
2019-05-28 Heat a skillet over medium heat. Once hot, sear the chicken breasts in the pan, 3 minutes on each side. Place the chicken breasts on the baking sheet. Bake in the oven for 20-25 minutes, until fully cooked. Take them out of the oven, cover with a piece of aluminum foil and let them sit for 10 minutes before slicing.
From unicornsinthekitchen.com


MOROCCAN COUSCOUS (PLUS VIDEO) - IMMACULATE BITES
2021-10-12 Combine chicken broth and cumin – Pour chicken broth and cumin powder into the saucepan and bring to a boil. As soon it boils, remove it from the heat. Set aside. (Photos 1-2) Place the couscous into another bowl and add the raisins. (Photo 3) Pour the broth – Pour the chicken broth mixture into the bowl of couscous.
From africanbites.com


MOROCCAN CHICKEN COUSCOUS RECIPE - COOKITSIMPLY.COM
2021-10-29 Add the spicy paste and mix well, then the chickpeas, and cover and simmer for 1 hour. Place the chicken into the casserole and cover with more cold water. Bring to the boil, lower the heat, cover the pan and simmer for 30 minutes, stirring occasionally. Meanwhile, place the couscous in a bowl, add a pinch of salt and cover with boiling water.
From cookitsimply.com


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Top Asked Questions

How to cook Moroccan couscous in the oven?
Moroccan Couscous Heat olive oil in a pot over medium heat. Add carrots and cook for 3 minutes. Add Moroccan spices and stir well. Add couscous and stir well so it's incorporated with the vegetables and spices. Add in water and bring it to boil. Add lemon juice and parsley to the couscous. Serve the couscous with sliced Moroccan chicken.
How to cook couscous with chicken?
Prepare the couscous. While the chicken is baking, cook the couscous. First, toast the couscous with olive oil in a saucepan. Season with kosher salt and a dash of cinnamon, then add 1 cup of boiling water or broth. Cover and turn off the heat. Do not disturb for 10 minutes Add the couscous over the chicken to serve.
How long does it take to cook Moroccan Chicken couscous salad?
But that’s where this Moroccan chicken couscous salad comes in to save the day because it is the most delicious, easy lunch recipe. Quick and easy! Not only does it not take more then 40 minutes to cook enough of this recipe to feed you for the entire week, it’s also my favourite, easy couscous recipe, ever.
What makes this Moroccan Chicken couscous special?
And this Moroccan Chicken Couscous is a perfect example. This one-pot meal captures the flavors of Moroccan cooking, without requiring any special cooking methods. The meal blends the unique flavors of apricots, almonds, ras el hanout, but also delivers hearty basics like chicken and couscous.

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