Moroccan Couscous with Seven Vegetables and Chicken
A traditional Moroccan dish featuring couscous served with chicken and a variety of vegetables, seasoned with aromatic spices.
Ingredients
For the Couscous
- 2cupscouscous
- 2cupschicken broth
- 2tbspolive oil
- Salt, to taste
For the Chicken and Vegetables
- 1piecewhole chicken, cut into pieces
- 2tbspolive oil
- 1piecelarge onion, chopped
- 2clovegarlic, minced
- 1tspground cumin
- 1tspground coriander
- 1tspground cinnamon
- 1tsppaprika
- Salt and pepper, to taste
- 2piececarrots, peeled and chopped
- 2piecezucchinis, chopped
- 1piecebell pepper, chopped
- 1cuppumpkin or butternut squash, peeled and cubed
- 1cupgreen beans, trimmed and cut into pieces
- 1cupchickpeas
- 1cuptomatoes, chopped
- Fresh cilantro or parsley, for garnish
How to make Moroccan Couscous with Seven Vegetables and Chicken
Prepare the Chicken
Heat olive oil over medium heat in a large pot. Add the chopped onion and garlic, sautéing until softened.
Add the chicken pieces to the pot, browning them on all sides. Season with cumin, coriander, cinnamon, paprika, salt, and pepper.
Pour in enough chicken broth to cover the chicken. Bring to a boil, then reduce the heat to low, cover, and simmer for about 30 minutes.
Add the Vegetables
After 30 minutes, add the carrots, zucchini, bell pepper, pumpkin, green beans, and chickpeas to the pot. Stir well to combine.
Add the chopped tomatoes and more broth if necessary to ensure everything is covered. Cover and simmer for an additional 20-30 minutes, or until the chicken is cooked through and the vegetables are tender.
Prepare the Couscous
In a separate pot, bring chicken broth (or water) to a boil. Stir in the couscous and a pinch of salt. Remove from heat, cover, and let it sit for about 5 minutes.
After 5 minutes, fluff the couscous with a fork and drizzle with olive oil.
Serve
To serve, place a generous portion of couscous on a plate, top with the chicken and vegetable mixture, and garnish with fresh cilantro or parsley.
Tips & Tricks
For a richer flavor, use chicken broth instead of water for the couscous.
Adjust the spices according to your taste preference.
FAQS
How do I cook Moroccan Couscous with Seven Vegetables and Chicken?
To cook Moroccan Couscous with Seven Vegetables and Chicken, start by sautéing chopped onion and garlic in olive oil. Add chicken pieces and brown them, then season with spices. Pour in chicken broth, bring to a boil, and simmer. After 30 minutes, add chopped vegetables and chickpeas, then simmer until everything is tender. Cook couscous separately in boiling broth, fluff it, and serve topped with the chicken and vegetable mixture.
Is Moroccan Couscous with Seven Vegetables and Chicken suitable for a gluten-free diet?
No, traditional couscous is made from wheat and is not gluten-free. However, you can substitute couscous with gluten-free grains like quinoa or rice to make this dish suitable for a gluten-free diet.
What can I substitute for chicken in Moroccan Couscous with Seven Vegetables?
If you're looking for a substitute for chicken in Moroccan Couscous with Seven Vegetables, you can use chickpeas or tofu for a vegetarian option. For a different protein, consider using lamb or beef, adjusting the cooking time accordingly.
How should I store leftovers of Moroccan Couscous with Seven Vegetables and Chicken?
To store leftovers of Moroccan Couscous with Seven Vegetables and Chicken, let the dish cool to room temperature, then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. Reheat in the microwave or on the stovetop, adding a splash of broth if needed to moisten.
What dishes pair well with Moroccan Couscous with Seven Vegetables and Chicken?
Moroccan Couscous with Seven Vegetables and Chicken pairs beautifully with a side of Moroccan flatbread or a fresh salad with citrus dressing. You can also serve it with a yogurt sauce or harissa for added flavor.
Loading reviews...
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia