Moroccan Chicken With Sweet Couscous Recipes

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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 SEASONED CHICKEN WITH PINE NUT COUSCOUS



Moroccan Seasoned Chicken With Pine Nut Couscous image

Make and share this Moroccan Seasoned Chicken With Pine Nut Couscous recipe from Food.com.

Provided by threeovens

Categories     One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 17

1 tablespoon sweet paprika
2 teaspoons turmeric
2 teaspoons ground coriander
2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
2 lbs chicken, cut into 2 inch pieces
2 tablespoons olive oil
1 large onion, thinly sliced
4 garlic cloves, crushed
2 lemons (1 thinly sliced, the other juiced)
salt & freshly ground black pepper
2 1/2 cups chicken stock
1 cup large green olives
1 tablespoon butter
1 1/2 cups couscous
1/4 cup pine nuts, toasted
1 cup fresh parsley

Steps:

  • In a large bowl, combine paprika, turmeric, coriander, cumin and cinnamon; add chicken and toss.
  • In a large skillet, heat oil over medium high heat and cook chicken until browned, about 3 to 4 minutes.
  • Add onion, garlic and lemon slices; season with salt and pepper.
  • Cook, stirring frequently, until the onion is softened, about 6 minutes.
  • Add 1 cup chicken stock, olives, and lemon juice; scrape brown bits from bottom of pan, remove from heat, and season with salt and pepper.
  • Heat the remaining chicken stock and butter in a medium saucepan until boiling; stir in couscous, cover, and turn off the heat; let stand 5 minutes.
  • Fluff couscous with a fork and stir in pine nuts.
  • Serve the chicken and sauce over the couscous and sprinkle with parsley.

Nutrition Facts : Calories 558.6, Fat 29.7, SaturatedFat 7, Cholesterol 77.1, Sodium 584, Carbohydrate 48.2, Fiber 6.5, Sugar 3.2, Protein 27.7

SWEET AND NUTTY MOROCCAN COUSCOUS



Sweet and Nutty Moroccan Couscous image

I've simplified this recipe for Couscous Mesfouf without losing any of its deliciously complex flavor. Prepare all the mix-ins ahead of time and it takes only minutes to make. Enjoy!

Provided by Christina S.

Categories     100+ Everyday Cooking Recipes     Vegetarian     Side Dishes

Time 20m

Yield 6

Number Of Ingredients 8

2 cups vegetable broth
5 tablespoons unsalted butter
⅓ cup chopped dates
⅓ cup chopped dried apricots
⅓ cup golden raisins
2 cups dry couscous
3 teaspoons ground cinnamon
½ cup slivered almonds, toasted

Steps:

  • Pour the vegetable broth into a large saucepan, and bring to a boil. Add the butter, apricots, dates and raisins. Boil for 2 to 3 minutes. Remove from the heat, and stir in the couscous. Cover, and let stand for 5 minutes. Stir in the cinnamon and toasted almonds, and serve.

Nutrition Facts : Calories 442.1 calories, Carbohydrate 68.2 g, Cholesterol 25.4 mg, Fat 14.8 g, Fiber 6.4 g, Protein 10.5 g, SaturatedFat 6.5 g, Sodium 163.5 mg, Sugar 16.9 g

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Top Asked Questions

What is the best way to cook Moroccan Chicken couscous?
This Moroccan Chicken Couscous is super flavorful and healthy loaded with exotic spices but still simple enough to make any night of the week. 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.
What to do with couscous?
Give your next chicken stew a Moroccan twist with couscous. Hearty, wholesome chicken and chickpeas in spicy tomato gravy served over couscous. This simple and easy recipe gets done in less than 20 minutes. We are already in March, so the weather is getting a bit warmer during the day here.
How to cook couscous with chicken and chicken salad?
Instructions Place the couscous in a large bowl then pour over the boiling hot stock. 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. Cook the chicken in a hot frying pan until golden brown and cooked through.
How to cook Moroccan Chicken Breast in the oven?
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.

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