Moroccan Chicken and Couscous

Experience the warm, aromatic flavors of North Africa with this Moroccan Chicken and Couscous recipe, a comforting one-pot meal that’s both vibrant and satisfying. Tender, golden-seared chicken thighs are nestled into a rich, spiced broth infused with cumin, turmeric, and cinnamon, then simmered with a medley of fresh zucchini, sweet carrots, protein-packed chickpeas, and the subtle sweetness of dried apricots. The dish is served atop fluffy, perfectly cooked couscous, soaking up all the flavorful juices, and finished with a fresh sprinkle of cilantro for an herbal pop. With just 20 minutes of prep and simple ingredients, this easy Moroccan-inspired dinner is perfect for weeknights yet elegant enough to impress guests. Pair it with warm flatbread or a side of roasted vegetables for a complete, unforgettable meal!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 6 pieces boneless, skinless chicken thighs
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 4 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon ground cinnamon
• 0.5 teaspoon ground turmeric
• 1 teaspoon paprika
• 0.25 teaspoon cayenne pepper (optional)
• 2 cups chicken broth
• 1 cup diced tomatoes (canned, with juice)
• 1 cup chickpeas (canned, drained and rinsed)
• 1 medium zucchini, cut into small cubes
• 2 medium carrots, thinly sliced
• 0.5 cup dried apricots, chopped
• 1 cup couscous
• 1 cup water
• 0.25 cup fresh cilantro, chopped (for garnish)
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium heat.

Step 2

Season the chicken thighs with a pinch of salt and pepper, then sear them in the skillet for 3-4 minutes per side until golden brown. Remove and set aside.

Step 3

Add the remaining olive oil to the same skillet. Sauté the diced onion for 3-4 minutes until soft and translucent.

Step 4

Stir in the minced garlic, cumin, coriander, cinnamon, turmeric, paprika, and cayenne pepper (if using) and cook for 1 minute until fragrant.

Step 5

Pour in the chicken broth and diced tomatoes, scraping the bottom of the pan to release any browned bits.

Step 6

Stir in the chickpeas, zucchini, carrots, and dried apricots. Return the chicken thighs to the skillet, submerging them partially in the sauce.

Step 7

Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 25 minutes, stirring occasionally.

Step 8

While the chicken is cooking, bring 1 cup of water to a boil in a medium saucepan. Stir in the couscous, cover, remove from heat, and let it sit for 5 minutes. Fluff with a fork before serving.

Step 9

Taste the chicken and vegetable mixture and adjust salt and pepper as needed.

Step 10

Serve the chicken and vegetable sauce over the couscous. Garnish with fresh chopped cilantro and enjoy!

Nutrition Facts

Serving size	2552 grams (2552.0g)

Amount per serving	% Daily Value*
Calories	2437

Total Fat 102.50g	131%
Saturated Fat 23.40g	117%
Polyunsaturated Fat 2.80g
Cholesterol 750mg	250%
Sodium 5282mg	230%
Total Carbohydrate 189.20g	69%
Dietary Fiber 35.70g	128%
Total Sugars 77.30g
Protein 195.40g	391%

Vitamin D 42IU	210%
Calcium 536mg	41%
Iron 20mg	111%
Potassium 5290mg	113%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.5%

Protein: 31.8%

Carbs: 30.8%