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Homemade Moroccan Chicken Couscous photo

Moroccan Chicken Couscous

This Moroccan Chicken Couscous is a warm, comforting dish bursting with vibrant flavors and wholesome ingredients!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Moroccan
Ingredients Equipment Method Notes

Ingredients
  

For the Dish:
  • 3 tablespoons Moroccan spice blend
  • 4 pieces chicken breasts approximately 1.5 lbs, boneless and skinless
  • 2 tablespoons olive oil for sautéing
  • 1 large onion chopped
  • 5 cloves garlic minced
  • 1 cup golden raisins
  • 1 can (14 ounces) chickpeas drained and rinsed
  • 1 can (14 ounces) fire-roasted tomatoes
  • 3 cups low-sodium chicken broth
  • 1 cup dry pearl couscous
  • 4 cups kale rinsed and roughly chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon allspice
  • 1 teaspoon coriander
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon cardamom

Equipment

  • Large pot or Dutch oven
  • Cutting board and knife
  • Measuring spoons
  • Wooden spoon or spatula
  • Serving bowls

Method
 

Preparation Steps:
  1. Start by seasoning the chicken breasts with the Moroccan spice blend, salt, black pepper, and a drizzle of olive oil. Allow them to marinate for at least 15 minutes to absorb the flavors.
  2. In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Then, stir in the minced garlic and cook for an additional minute until fragrant.
  3. Add the seasoned chicken breasts to the pot. Cook for about 5-7 minutes on each side or until golden brown. Remove the chicken from the pot and set aside.
  4. In the same pot, add the golden raisins, drained chickpeas, and fire-roasted tomatoes. Stir to combine, scraping up any browned bits from the bottom of the pot for added flavor.
  5. Pour in the low-sodium chicken broth and bring the mixture to a gentle simmer. This will create a flavorful cooking liquid for the couscous.
  6. Stir in the dry pearl couscous, then gently place the browned chicken breasts back into the pot. Cover and let it simmer for about 10 minutes, or until the couscous is tender and the chicken is cooked through.
  7. In the last few minutes of cooking, add the chopped kale to the pot. Stir it in and cover for a couple of minutes until the kale is wilted but still bright green.
  8. Once everything is cooked, give the couscous a gentle stir to fluff it up. Serve the Moroccan Chicken Couscous in bowls, garnished with fresh herbs or additional spices if desired.

Notes

  • Feel free to customize with your favorite vegetables.
  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • Add heat by increasing cayenne pepper or including jalapeños.