Best 18 Moroccan Chicken Couscous Recipes

MOROCCAN CHICKEN 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 WITH COUSCOUS

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.

GRILLED MOROCCAN CHICKEN WITH CURRIED COUSCOUS

Steps:

• For harissa:
• Toast caraway, coriander, and cumin seeds in medium skillet over medium heat until slightly darker in color, stirring occasionally, about 5 minutes. Cool completely. Grind cooled spices and dried crushed red pepper in mortar with pestle or spice grinder to fine powder. Add oil and garlic; grind to smooth paste. Stir in paprika and salt. (Can be made 3 days ahead. Cover and refrigerate.)
• For chicken and dressing:
• Whisk 3 tablespoons plus 1 teaspoon harissa, 2 tablespoons oil, 2 tablespoons lime juice, and lime peel in small bowl. Rub mixture over all sides of chicken pieces. Place chicken in 11x7x2-inch glass baking dish. Cover and marinate overnight.
• Whisk remaining 1/2 cup oil, 3 tablespoons lime juice, and pinch of sugar in medium bowl to blend. Season dressing to taste with salt and pepper. (Dressing can be made 1 day ahead. Cover and refrigerate.)
• Preheat barbecue (medium-low heat). Grill chicken until cooked through, turning and repositioning occasionally for even cooking, about 45 minutes total. Let stand at room temperature.
• For couscous:
• Bring chicken broth and curry powder to boil in heavy small saucepan. Stir in couscous, cover, and remove from heat; let stand 5 minutes. Fluff couscous with fork and transfer to platter. Place chicken atop couscous. Serve, passing dressing and remaining harissa alongside.

MOROCCAN CHICKEN TAGINE WITH CRANBERRY-CURRY COUSCOUS

Steps:

• In a Dutch-oven or large skillet with a tight-fitting lid, heat oil and butter over high heat. Add chicken and cook on all sides, until lightly browned, about 3 minutes per side. Transfer chicken to a plate and set aside.
• Reduce heat to medium-low and add ginger, turmeric, allspice, cayenne, cumin, and saffron; cook, stirring constantly, for 30 seconds. Add onion and garlic and cook, stirring occasionally, for 3 minutes.
• Return chicken to skillet. Add stock and preserved lemon; stir to combine. Cover and cook over medium-low heat until chicken is cooked through, about 30 minutes.
• Remove skillet from heat and add olives; season with salt and pepper and stir to combine. Cover and let stand 5 minutes. Serve immediately over couscous garnished with cilantro.

MOROCCAN CHICKEN WITH COUSCOUS

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.

MOROCCAN CHICKEN AND COUSCOUS SOUP

Steps:

• In a large pot, heat the oil over moderate heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
• Increase the heat to moderately high. Add the chicken, cayenne, cumin, salt, and pepper to the pot. Cook, stirring occasionally, for 2 minutes.
• Stir in the sweet potato, zucchini, tomato puree, water, and broth. Bring to a boil. Reduce the heat and simmer, stirring occasionally, until the vegetables are tender, about 10 minutes.
• Add the couscous to the soup. Simmer for 5 minutes, stirring occasionally. Remove the pot from the heat. Let the soup stand, covered, for 2 minutes; add the parsley and serve.

SAUCY MOROCCAN CHICKEN AND LEMON WITH DATE COUSCOUS

Steps:

• Sprinkle both sides of the lemon slices with the sugar, 1/4 teaspoon salt, and a few grinds of pepper. Arrange on a plate and let stand 10 minutes.
• Bring 2 cups of water to a boil in a medium saucepan with 1 tablespoon of oil and a pinch of salt and add the couscous and dates. Cover, remove from the heat, and set aside until tender, about 10 minutes. Fluff with a fork and stir in half of the cilantro. Cover and keep warm.
• Combine the cinnamon, coriander, 1 teaspoon salt and a few grinds of pepper. Sprinkle over the chicken. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the chicken and cook, flipping once, until the chicken is golden brown on both sides (but not cooked all the way through), about 3 minutes per side. Transfer to a plate. Wipe out the skillet.
• Add the remaining tablespoon of oil to the skillet and return to medium heat. Add the lemon slices in a single layer and cook until golden brown and caramelized on both sides, 1 to 2 minutes per side. Transfer to the plate with the chicken.
• Add the tomato paste to the skillet and cook, stirring, until the paste is a shade darker, about 1 minute. Add 1 1/2 cups water, the chickpeas, chicken, and lemon slices and simmer, flipping the chicken occasionally, until the chicken is just cooked through, about 12 minutes. Stir in the remaining cilantro and serve on top of the couscous.

MOROCCAN SEASONED CHICKEN WITH PINE NUT COUSCOUS

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.

GRILLED MOROCCAN SPICED CHICKEN BREASTS STUFFED WITH COUSCOUS AND PINE NUTS

Steps:

• In small bowl, place couscous; set aside.
• In 1-quart saucepan, heat broth, butter, coriander, 1/2 teaspoon cumin, 1/4 teaspoon salt and the turmeric to boiling.
• Pour hot broth over couscous, stir well and cover with foil. Let stand 5 minutes to allow liquid to be absorbed. Uncover and fluff couscous with fork. Stir in lemon peel, lemon juice, cranberries, pine nuts and pepper sauce; set aside.
• Meanwhile, place 1 chicken breast on work surface. Notice it has a thick end and a thin end. To create a pocket for the stuffing, insert long, thin knife (a boning knife is ideal) into middle of thick end, parallel to work surface. Slide knife in until it reaches middle of chicken. Move knife up and down within the chicken to form a pocket. You want to have a smaller opening where knife entered the chicken and a larger pocket within the chicken to stuff with couscous mixture. Repeat with remaining chicken breasts.
• Spray grill rack with cooking spray or brush with oil. Heat coals or gas grill for medium heat. (Check the temperature of the coals by placing your hand, palm side down, near but not touching the cooking grill rack. If you can keep your hand there for two seconds [one-thousand one, one-thousand two], the temperature is high; three seconds is medium-high; four seconds is medium; five seconds is low.)
• Use one hand to hold chicken with thick end up. With other hand, stuff 1/4 cup of the couscous into pocket. Repeat with remaining chicken. Brush chicken with oil.
• In small bowl, mix 1/2 teaspoon salt, 1/2 teaspoon cumin and the pepper. Sprinkle mixture evenly over chicken breasts.
• Grill chicken covered 15 to 20 minutes, turning occasionally, until juice of chicken is no longer pink when center of thickest part is cut (170°F) and stuffing is hot. To serve, slice each breast and layer on plate so stuffing is visible.

MOROCCAN CHICKEN WITH PISTACHIO COUSCOUS

Steps:

• Combine spices and rind in a bowl mix well, add chicken one breast at a time and rub spice mixture firmly into chicken. Cook chicken in a heated, oiled fry pan until browned on both sides and cooked through. Remove and set to one side.
• In same cleaned pan add capsicum and cook for 1 minute, stirring.
• While chicken is cooking, boil enough water to cover sachet's, with 1-2 teaspoons of vegetable stock added, place sachet's in water and cook for 1-2 min's until couscous softens.
• Cut bag open and pour into a large bowl fluff with fork, stir in juice and oil.
• Stir in nuts, sultana's and coriander.
• To Serve: Place couscous in a serving bowl, top with sliced chicken and capsicum.

MOROCCAN BRAISED CHICKEN WITH ORANGE COUSCOUS

Steps:

• Moroccan Chicken
• Preheat oven to 325 F.
• Heat 6 3/4 quart Dutch oven over medium heat.
• Season chicken pieces with salt and pepper. Dredge them in the flour, shaking off any excess.
• Add olive oli to the heated Dutch oven. Place half of the chicken pieces in the pot, skin side down. Salute on both sides until golden-brown. Remove and reserve, and repeat with remaining chicken pieces.
• Pour off most of the fat from the Dutch oven. Over low heat, add the fennel, onion and bay leaf. Sweat until tender. Add chopped garlic and sweat 2-3 minutes.
• Add coriander, cumin, cinnamon, cayenne, tomato paste and 2 teaspoons salt. Add white wine and reduce by half.
• Add chicken stock, lemon zest, lemon juice, cilantro leaves, honey and tomatoes. Place the chicken thighs into the pot. Bring to a simmer, cover and place in the oven.
• Cook 30 minutes, then return to the stovetop.
• Add the eggplant, zucchini, olives and chicken breasts. Bring to a simmer. Cover the pot and return to the oven. Cook 15 minutes. Remove from the oven and serve with orange couscous
• Orange Couscous
• In a large saucepan, bring orange juice and salt to a boil. Stir in the couscous and cover.
• Turn off the heat. Let steam 5 minutes, then fluff with a fork. Stir in olive oil.

MOROCCAN CHICKEN AND WHOLE GRAIN COUSCOUS

Steps:

• Prepare the couscous according to package directions.
• Heat the oil in a large pot over medium heat, and cook 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.

MOROCCAN CHICKEN SOUP WITH APRICOT COUSCOUS

Steps:

• SOUP:.
• Sauté onion in oil in a large pot over medium heat until onion is soft, 5 minutes.
• Add gingerroot, garlic, paprika, coriander, cumin, cinnamon, cardamom, turmeric, nutmeg, and pepper flakes.
• Cook 1 minute.
• Deglaze pot with wine, reduce until liquid is nearly evaporated.
• Stir in broth, chicken, chickpeas, tomatoes, artichoke hearts, and olives.
• Bring to a boil.
• Reduce heat to medium-low; simmer soup for 10 minutes.
• Season with salt and pepper.
• Garnish soup with cilantro and almonds.
• Serve with Apricot Couscous and E N J O Y!
• APRICOT COUSCOUS:.
• Bring water honey, oil, lemon juice, zest and salt to a boil in a saucepan.
• Remove from heat.
• Stir in couscous and apricots: cover and let stand until water is absorbed, about 5 minutes.
• Fluff couscous with a fork before serving with soup.

MOROCCAN CHICKEN AND COUSCOUS SOUP RECIPE - (4.1/5)

Steps:

• 1. Bring the broth, chickpeas, tomatoes, carrots and cinnamon to a boil in a large covered saucepan. Reduce the heat and simmer, covered, until the carrots are tender, about 2 minutes. Add the chicken and heat thrugh, about 1 minute. 2. Stir in the spinach and couscous. Remove from the heat, cover, and let stand until the couscous is tender and the spinachwilts, about 5 minutes.

MOROCCAN CHICKEN WITH PRESERVED LEMONS AND COUSCOUS

Steps:

• Combine all items for marinade: the lemon juice, honey, garlic. saffron, cumin, ginger, thyme, cinnamon, paprika, parsley and salt 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 flavors (I prefer over night). 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 reduces. Remove from the heat (this is the marinade mixture). Heat a small sauté pan over a medium heat, add the almonds and toast, stirring, for 2 minutes. 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, wine 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 or cilantro, top with chicken and serve with baked preserved lemon slices.

MOROCCAN CHICKEN AND COUSCOUS SOUP

Steps:

• In a large pot, heat the oil over moderate heat. Add the onion and cook, stirring occasionally, until translucent - 5 minutes. Stir in sweet potato, zucchini, tomato sauce and paste, and broth. Bring to a boil. Salt and pepper to taste. Reduce heat and simmer, stirring occasionally, until vegetables are tender -- 10 minutes. Add the couscous to the soup. Simmer for 5 minutes, stirring occasionally. Remove the pot from the heat. Let the soup stand, covered, for 2 minutes. Garnish with parsley if desired and serve.

MOROCCAN CHICKEN AND WHOLE GRAIN COUSCOUS

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.

MOROCCAN CHICKEN WITH COUSCOUS

Steps:

• Sprinkle chicken with salt and pepper. In large Dutch oven, heat oil over medium high heat. Brown chicken. Remove chicken. Add cumin, ginger and cinnamon to pan. Cook and stir for 2 minutes. Add carrots, omions and garlic to spices in pan. Cook over medium heat for 5 minutes, stirring occasionally. Add broth, tomato paste, and lemon juice. Stir to combine. Return browned chicken to pan. Sprinkle with apricots and raisins. Bring to boil. Reduce heat. Cover; simmer 35 to 40 minutes or until chicken is no longer pink and vegetables are tender. Serve in shallow bowls with couscous. Sprinkle with pine nuts and cilantro.