Chicken Couscous
User Reviews
5.0
21 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
6 servings
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Calories
378 kcal
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Course
Side Dish
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Cuisine
Middle Eastern
Chicken Couscous
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Healthy, easy and affordable savory Moroccan-inspired recipe for couscous with chicken, zucchini, carrots, celery, butternut squash and spices.
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Ingredients
- 3 tablespoons extra virgin olive oil divided
- 1 whole chicken 3-4 pounds, cut into pieces
- 2 whole onions peeled and sliced
- 2 teaspoons minced fresh garlic
- 3 1/2 cups low sodium chicken broth divided
- 2 teaspoons salt divided
- 1 teaspoon Turmeric heaping
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon black pepper
- 1 pound butternut squash, peeled, cubed and seeded about 3/4 lb. peeled butternut squash cubes
- 3/4 pound zucchini about 2 medium, cut into 1-inch pieces
- 3/4 pound carrots peeled and cut into 2-inch pieces
- 2 celery ribs cut into 2-inch pieces
- 1 3/4 cups cooked chickpeas 1 can
- 10 ounces instant couscous 1 box
- 1 tablespoon Fresh chopped cilantro or parsley
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Instructions
- Heat 2 tbsp olive oil in a large 8 quart pot over high heat until it just begins to smoke. Place half of the chicken pieces skin side down and brown them for a few minutes. Remove the chicken pieces and brown the other chicken pieces in the same way. Remove the chicken from the pot and set aside.
- Reduce heat to medium and add sliced onions to the pot. Saute the onions, stirring frequently, until the onions soften and begin to caramelize. Add the garlic and saute for a minute more until fragrant.
- Add 1 1/2 cups low sodium chicken broth to the pot. Stir in 1 1/2 tsp salt, 1 tsp turmeric, 1/2 tsp cumin, 1/4 tsp cayenne and 1/4 tsp black pepper. Scrape any brown bits from the bottom of the pan as you bring the stock to a boil.
- Add the chicken pieces to the pot, using a pair of tongs to coat them with sauce before placing them skin-side up. Reduce heat to a low simmer and cover the pot, vented slightly. Let them simmer on low heat for 45 minutes.
- Remove chicken pieces from the pot and add the squash, zucchini, carrots and celery, stirring them into the broth to make sure each vegetable is evenly coated. Bring to a boil. Add the chicken pieces back to the pot on top of the vegetables. Cover the pot tightly and reduce heat to a low simmer. Let the vegetables cook for 15 minutes.
- Gently stir the chickpeas into the chicken vegetable mixture. Let the mixture cook covered for 5-10 more minutes until the largest vegetable chunks are tender.
- While the chicken mixture finishes cooking, prepare the couscous. In a small pot, bring 2 cups low sodium chicken broth to a boil. Stir in 1/2 tsp salt, pinch of turmeric and 1 tbsp olive oil.
- Stir in the couscous and cover the pot. Remove the pot from heat and let the couscous steam for 5 minutes, until tender.Fluff the cooked couscous with a fork (or with clean hands, as my Moroccan friend Sharone suggests-- careful, it's hot!) and place it on a serving platter. Use a slotted spoon to place the cooked chicken and vegetables on top of the couscous, then sprinkle with chopped cilantro or parsley. Pour the cooking liquid into a large gravy boat.
- Top each serving of couscous with a bit of cooking liquid to moisten. Can be served with spicy sauce or harissa on the side.
Notes
- You will also need: 8 quart pot
Nutrition Information
Show Details
Calories
378kcal
(19%)
Carbohydrates
62g
(21%)
Protein
13g
(26%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Sodium
1012mg
(42%)
Potassium
911mg
(26%)
Fiber
8g
(32%)
Sugar
6g
(12%)
Vitamin A
17715IU
(354%)
Vitamin C
30.3mg
(34%)
Calcium
106mg
(11%)
Iron
2.6mg
(14%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 378 kcal
% Daily Value*
| Calories | 378kcal | 19% |
| Carbohydrates | 62g | 21% |
| Protein | 13g | 26% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Sodium | 1012mg | 42% |
| Potassium | 911mg | 19% |
| Fiber | 8g | 32% |
| Sugar | 6g | 12% |
| Vitamin A | 17715IU | 354% |
| Vitamin C | 30.3mg | 34% |
| Calcium | 106mg | 11% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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