moroccan 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.

Throw together a deliciously spiced and super healthy dish in no time flat.&nbsp; This recipe is great as a side dish or vegetarian meal.

Moroccan Spiced Vegetable Couscous

yellow bell pepper (chopped)

carrot

salt & pepper (to taste)

celery salt

cumin

cayenne pepper (optional,

peas

oz chickpeas (garbanzo beans) (one can, drained)

Peppadew Piquante peppers (chopped, mild

chicken stock (or vegetable stock)

parsley

couscous

In a medium-size skillet heat the oil over medium heat.

Add red onion, yellow pepper, and carrot sauté 10-15 minutes or until brown and all the vegetables are your desired tenderness

Add the garlic, sauté another minute.

Mix in the&nbsp;salt &amp; pepper,&nbsp;paprika,&nbsp;ground coriander, turmeric,&nbsp;celery salt,&nbsp;cumin&nbsp;ground cinnamon, and&nbsp;cayenne pepper (if using). Stir-fry until fragrant (about a minute).

Add the frozen peas and cook briefly. Stir in the piquante peppers and chickpeas.  Followed by the stock, scraping any brown bits from the bottom of the pan.

Add the chopped parsley and stir in the couscous.&nbsp; Remove from heat and let stand 5 minutes or until liquid is absorbed.&nbsp; Fluff and serve.

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This vegetarian recipe for Moroccan Spiced Vegetable Couscous is delicious on its own or makes a lovely accompaniment to a tagine and any other Moroccan style dish.

This popular variation of Moroccan couscous features a variety of fresh vegetables stewed alongside lamb, beef or chicken. You can omit the meat for a vegetarian version; see the recipe notes.For authentic results, the couscous should be steamed three times over the simmering broth. It doesn't add much time to your active prep work, but you will need a couscoussier or other large pot fitted with a steam basket. In a pinch, you can use instant couscous, but the texture won't be the same.Dried chickpeas are preferred over canned. Remember to soak them overnight. They and other vegetables are added to the broth in increments, based on how long they take to cook.

Couscous with Seven Vegetables Recipe

2.2 lb. couscous ((not instant; I prefer medium caliber))

olive oil oil

water, divided ((can use milk

tbsp soft butter ((added after final steaming))

onion,

tomatoes,

tbsp salt

tbsp ginger

tbsp pepper

parsley and cilantro sprigs,

smen

chickpeas,

cabbage,

carrots, peeled ((cut in half lengthwise if large))

onions

acorn

chili peppers

fava beans ((add with 2nd steaming))

gourd, peeled, cleaned and cut into large pieces ((add with 3rd steaming))

raisins, (soaked in water

water

tbsp butter

tbsp honey

tsp pepper

tsp ginger

saffron threads, crumbled

tsp orange flower water ((optional))

Soak the dried chickpeas in a large bowl of water overnight. (Or, use a quick soak method: boil the dried chickpeas for 4 or 5 minutes, then turn off the heat and leave them to soak for an hour.)

Wash and prep your vegetables. Start making the tfaya (optional; see Recipe Notes).

Set up an area to work with the couscous.&nbsp;In Morocco we use a gsaa&nbsp;(very wide, shallow serving and mixing dish), but another very large wide vessel or bowl can work. Have oil, water, salt, and butter out and ready. Lightly oil the steamer basket of a couscoussier.

Ahead of Time

Brown the meat or chicken with the oil, onion, tomatoes and spices in the base of a couscoussier over medium-high heat. Continue cooking, uncovered and stirring frequently, for about 10 to 15 minutes, until a very thick and rich sauce begins to form.&nbsp;

Add the soaked, drained chickpeas along with the parsley/cilantro bouquet and about 3 quarts (or liters) of water. Bring to a boil, cover, and cook over medium heat for about 30 minutes

Begin Making the Broth - See Recipe Notes if Using Chicken or Making Vegetarian Couscous

Drizzle 1/4 cup of oil over the couscous. Toss and roll the couscous around between your hands for a minute to distribute the oil evenly and break up any balls or clumps.&nbsp;Add&nbsp;1&nbsp;cup of water and work it into the couscous in the same way--tossing and rubbing the couscous until all is well blended and there are no clumps.&nbsp;

Transfer the couscous to a lightly oiled steamer basket, taking care not to compress the grains in the process. Place the basket on the couscoussier and steam for 15 to 20 minutes, timing from when the steam first appears over the couscous.

First Steaming of the Couscous

Turn the couscous back into your gsaa or bowl. Allow it to cool briefly, then work in 1 cup of water, using the same tossing and turning as you did before. (You may need to use a wooden spoon if the couscous is too hot, but move to using your hands when it has cooled enough.)

Add the salt in the same manner, then add in another 1 cup of water. Toss and roll and rub the couscous with your hands for a good minute or two, again making sure there are no balls.&nbsp;Transfer the couscous back to the steamer basket, again taking care not to compress or pack the grains.

Add the cabbage, onions, tomatoes (and fava beans, if using) to the couscous pot, then place the couscous basket on the couscoussier. Steam for 15 to 20 minutes, timing from when you first see steam emerge from the couscous.

Second Steaming of the Couscous

Turn the steamed couscous out into your gssaa or bowl.&nbsp;Add the turnips and carrots to the pot; cover and allow them to cook for 15 minutes while you work with the couscous.

In increments, work 2 to 3 cups of water or milk into the couscous in the same manner as before--tossing and turning and rubbing the grains between your hands and making sure there are no clumps. Use only as much water or milk as needed to make the couscous al dente.

Taste the couscous for salt and add a little more if desired. Transfer half of the couscous to the steamer basket, again being careful not to pack the grains.&nbsp;

Add the remaining vegetables to the pot--the squash or pumpkin, the zucchini and the sweet potatoes if using. Top with a little water if the level has dropped below the vegetables. Taste and adjust seasoning--it should be well flavored, a bit salty and peppery.

Place the couscous basket back on the pot and cook until steam begins to emerge from the couscous. Gently add the remaining couscous to the basket and continue cooking. Once you see steam rise from the couscous, allow it to steam for another 10 to 15 minutes, or until light and fluffy and the latest additions of vegetables have cooked.

Third and Final Steaming of the Couscous

Turn the couscous out into your bowl and work in the butter.&nbsp;Add the smen (if using) to the broth in the pot and swirl to incorporate.

Work about 1 cup of broth into the couscous, tossing as you did before. Arrange the couscous into a large, shallow mound in your gsaa or on a deep serving platter. Make a large indentation in the middle to hold the meat.&nbsp;

Retrieve the meat from the pot and place in the center of the couscous. Top it with the cabbage and squash or pumpkin. Retrieve the other vegetables from the broth with a slotted spoon and arrange all around meat (in pyramid fashion, if you like). Garnish with the chickpeas (and/or fava beans), chili peppers and even the bouquet of parsley if you like.

Drizzle several cups of broth carefully over the couscous. Offer the remaining broth in bowls on the side.

Tfaya is optional and can be used as a garnish or served on the side.&nbsp;

Serving the Couscous

Moroccan couscous with pomegranate and slivered almonds is easy to make and has a light, fluffy texture. Make this recipe as a side dish to replace rice and other grains. It&#039;s delicious and beautiful, too!

Moroccan Couscous with Pomegranate

couscous (rinsed and drained)

tsp Moroccan spice blend (or curry powder)

tsp kosher salt

chicken stock)

butter

almonds

pomegranate seeds (arils)

Preheat oven to 350°F. Place the couscous in an 13x9" baking dish.

In a small bowl whisk the curry powder, salt and warm water together. Pour over the couscous in the baking dish. Stir to incorporate and allow to absorb all liquid for about 10 minutes.

Pour 2 tablespoons of the olive oil over the couscous and using your hands rub the couscous between your fingers, making sure to coat the grains and break up any lumps.

Dot the top of the couscous with 2 tablespoons of the butter, cover with aluminum foil and bake for 15 minutes.

In a small sauté pan lightly toast and brown the almonds in the remaining tablespoon of butter and sprinkle salt on top. Set aside on a paper towel to drain.

Take the couscous from oven, let rest 5 minutes. Remove aluminum foil and fluff the couscous with a fork. Pile it on to a serving dish and scatter pomegranate seeds and almonds on top. Serve hot.

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Moroccan couscous salad is easy to make and has a light, fluffy texture. Make this recipe as a side dish to replace other grains and rice.

Moroccan Couscous Salad

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The most viewed moroccan couscous recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine