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.

Moroccan Chicken Couscous

tbsp Moroccan spice blend (recipe below)

chicken breasts

olive oil

onion

garlic (minced)

golden raisins

oz chickpeas ((1 can) drained and washed)

oz fire roasted tomatoes ((1 can))

chicken broth (low sodium)

pearl couscous (dry)

kale

tsp cumin

cinnamon

ginger

salt

tsp black pepper

paprika

tsp allspice

coriander

turmeric

cayenne pepper

tsp cardamom

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.&nbsp;

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.&nbsp;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.&nbsp;

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.

Delicious one pan Thai peanut chicken couscous packed with protein and a boost of colorful veggies. This cozy chicken couscous recipe is filled with Thai flavors thanks to a rich and creamy peanut sauce made with coconut milk, fresh ginger, soy sauce, garlic and creamy peanut butter. Options to add a kick of heat if you love spice!

One Pan Creamy Thai Peanut Chicken Couscous

For the chicken:

avocado oil or olive oil

chicken breast, cubed

salt and pepper

For the peanut couscous:

garlic,

(15 ounce) can light coconut milk

chicken broth (or sub water)

peanut butter (just peanuts + salt)

soy sauce (or coconut aminos)

chili paste

Israeli pearl couscous

Add-ins:

carrots,

broccoli florets

red bell pepper, julienned

To garnish:

Green onion (green part only), diced

chopped cilantro

Honey roasted peanuts, chopped

sauce,

Place a large deep skillet over medium-high heat and add in oil. Once hot, add the chicken, season with salt and pepper and cook, about 5-7 minutes total. You don’t need to cook chicken all the way, just about halfway through so it’s nice and golden brown with flavor. Transfer chicken to a bowl or plate and set aside.

Reduce the heat to medium-low and add in the garlic, cooking for 30 seconds, then add in the coconut milk, chicken broth, peanut butter, soy sauce, ginger and chili paste to the same skillet. Whisk together until well combined and smooth. Stir in the couscous, carrots, broccoli and bell pepper; then add the chicken back into the pan; bring to a simmer. Cover the pan, reduce heat to low and simmer for 15 minutes, stirring every so often to prevent couscous from sticking to the bottom of the pan.

After 15 minutes, remove the lid and gently simmer for 5-10 more minutes uncovered to soak up any excess liquid.

Garnish with chopped honey-roasted peanuts, green onion, and cilantro. Serves 4.

Cozy and delicious broccoli cheddar chicken couscous with sweet and spicy roasted butternut squash. You&#039;ll love this easy, comforting dinner recipe for any night of the week! Kid-friendly and easily vegetarian, too.

Roasted Butternut Squash Broccoli Cheddar Chicken Couscous

For the butternut squash:

butternut squash (from about 2 pounds butternut squash)

maple syrup

chili powder

garlic powder

chicken

For the broccoli cheddar couscous:

water chicken broth

israeli (or pearl) couscous

broccoli, broccoli florets)

cheddar cheese

salt and pepper, to taste

Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper. Place butternut squash cubes on the baking sheet. Drizzle with olive oil and maple syrup. Sprinkle on chili powder, garlic powder and cayenne pepper. Generously season with freshly ground salt and pepper. Use your hands to toss together so that the squash is well coated.&nbsp;

Bake for 20-30 minutes, flipping halfway through, until the squash is tender. Once done, allow to rest on baking sheet until you are ready to add to the rest of the dish.

While the squash is cooking, cook your chicken breast. Add 1 tablespoon of olive oil to a large skillet and place over medium-high heat. Add in chicken. Immediately sprinkle with garlic powder, paprika and cayenne pepper and generously season with salt and pepper. Cook chicken for 5-8 minutes until no longer pink. Remove from heat and set skillet aside or transfer to a bowl.

To make the couscous: In this order add the following to a large pot or dutch oven: water, couscous and broccoli florets. Bring to a boil, then cover, reduce heat to low and cook for 8-10 minutes total; check after 5 minutes and give everything a stir.&nbsp;

Replace the lid and allow to cook for 3-5 more minutes to absorb the water. Stir again, and then add in cooked chicken and shredded cheddar. Stir to melt the cheddar.

&nbsp;Finally fold in the roasted butternut squash. Taste and adjust seasonings as necessary. Enjoy! Serves 4.

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Top 3 chicken couscous recipes from across the web

The most viewed chicken couscous recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Moroccan Chicken Couscous

One Pan Creamy Thai Peanut Chicken ...

Roasted Butternut Squash Broccoli C...

The most viewed chicken couscous recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine