Moroccan Chicken with Couscous

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  • Level: Easy
  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: 4 servings
  • Nutrition Info
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2 tablespoons extra-virgin olive oil

2 small red onions, thinly sliced

3 carrots, halved crosswise and quartered lengthwise

2 teaspoons ras el hanout (Moroccan seasoning) or pumpkin pie spice

1 1-inch piece ginger, peeled and finely chopped

Kosher salt

1 cup couscous

2 cups packed fresh cilantro (about 1 large bunch)

3 cups chopped rotisserie chicken breast (skin removed; about 12 ounces)

1/3 cup golden raisins

1 tablespoon honey

2 tablespoons toasted sliced almonds


  1. 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.
  2. 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.
  3. 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.