Name: One-Pot Moroccan Chicken Couscous
Prep time: 15 min
Cook time: 45 min
Total time: 2 h
Cuisine: Moroccan
Ingredients: 500 g chicken thighs, skinless; 2 tbsp Ras el Hanout (Moroccan spice mix); 1 tsp paprika (smoky, sweet, or spicy); 2 tbsp olive oil; 1 tbsp lime or lemon juice (or cider vinegar); 500 ml water; 250 g pumpkin or butternut squash, cut into large cubes; 150 g chickpeas (canned or pre-cooked); 5 carrots, sliced lengthwise in half; 1 yellow onion, sliced; 1 zucchini, cut into large sticks; 2 garlic cloves, minced; Salt and pepper to taste; 250 g quick-type couscous (precooked); 1 tbsp olive oil (for couscous); Salt to taste (for couscous)

Description

This One-Pot Moroccan Chicken Couscous is a flavorful and hearty meal that brings the warm, aromatic taste of North Africa right to your dinner table. Featuring tender marinated chicken thighs, a blend of veggies, and fluffy couscous, this dish combines rich spices and vibrant ingredients in a simple one-pot preparation.

Ingredients

500 g chicken thighs, skinless

2 tbsp Ras el Hanout (Moroccan spice mix)

1 tsp paprika (smoky, sweet, or spicy)

2 tbsp olive oil

1 tbsp lime or lemon juice (or cider vinegar)

500 ml water

250 g pumpkin or butternut squash, cut into large cubes

150 g chickpeas (canned or pre-cooked)

5 carrots, sliced lengthwise in half

1 yellow onion, sliced

1 zucchini, cut into large sticks

2 garlic cloves, minced

Salt and pepper to taste

250 g quick-type couscous (precooked)

1 tbsp olive oil (for couscous)

Salt to taste (for couscous)

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Instructions

In an airtight container, combine all the chicken marinade ingredients with the chicken thighs. Mix well, cover, and let marinate in the refrigerator for 1 hour.
In a large skillet or pot, heat olive oil over medium-high heat. Add the marinated chicken thighs and sauté until browned on both sides.
Add the water to the pot and scrape the bottom of the pan with a wooden spatula to lift any browned bits. Add the carrots and pumpkin cubes, followed by the garlic cloves. Cover and let simmer for 20 minutes.
Add the zucchini and chickpeas to the pot and cook for an additional 10 minutes, keeping the pot covered.
Meanwhile, prepare the couscous. In a large bowl or tajine pot, mix the couscous with olive oil and salt, ensuring the couscous is evenly coated.
Check the water level in the pot, ensuring it remains just below the chicken thighs. If necessary, add more water.
Transfer the chicken and veggie mixture (with all its liquid) onto the couscous. Cover and let it rest for 10 minutes to allow the couscous to absorb all the flavors.
Fluff the couscous with a fork before serving.

Notes

Protein swaps: Use chicken breasts or lamb for a different protein option.
Veggies: You can add or substitute other veggies such as sweet potatoes, bell peppers, or eggplant.
Spices: Adjust the spice level by adding a pinch of chili flakes or cayenne pepper.
Add-ins: Top with fresh parsley or cilantro, and add raisins or dried apricots for a sweet contrast.
Storage: Store leftover Moroccan chicken couscous in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in a skillet or microwave until heated through. Add a splash of water or broth if the couscous has become dry.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dinner
Method: One-Pot Cooking
Cuisine: Moroccan

Nutrition

Serving Size: 1 serving
Calories: 380
Sugar: 8g
Sodium: 650mg
Fat: 15g
Saturated Fat: 3g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 7g
Protein: 28g
Cholesterol: 70mg