Moroccan Chicken and Couscous

  • Level: Easy
  • Total: 35 min
  • Prep: 20 min
  • Cook: 15 min
  • Yield: 4 servings
  • Nutrition Info
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2 carrots, thinly sliced

2 tablespoons extra-virgin olive oil

1 1/4 pounds skinless, boneless chicken breasts, cut into 1 1/2-inch pieces

Kosher salt and freshly ground pepper

1 large onion, chopped

1/2 teaspoon ground cumin

1/2 teaspoon ground cinnamon

1 cup couscous

1 15-ounce can no-salt-added chickpeas, drained and rinsed

1/4 cup chopped dried apricots or prunes

Grated zest of 1/2 lemon, plus juice of 1 lemon

1/2 cup chopped fresh cilantro


  1. Combine the carrots and 1 cup water in a saucepan over medium-high heat. Cook until crisp-tender, about 7 minutes; cover and set aside.
  2. Meanwhile, heat a large skillet over medium-high heat. Add the olive oil, then add the chicken and season with salt and pepper. Cook, turning occasionally, until browned and just cooked through, about 4 minutes. Transfer to a plate using a slotted spoon. Add the onion to the skillet and season with 1/4 teaspoon salt. Cover and cook, stirring occasionally, until lightly browned, about 6 minutes. Stir in the cumin and cinnamon; remove from the heat.
  3. Add the couscous, chickpeas, apricots and lemon zest to the skillet. Add the carrots and the hot cooking water (return to a simmer if the liquid has cooled); stir to combine. Add the chicken and any collected juices. Cover and let stand until the liquid is absorbed and the couscous is tender, about 5 minutes; fluff with a fork. Stir in the lemon juice and cilantro. Season with salt.
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