Moroccan Chicken Couscous Recipe - The Washington Post

Posted by Valentine Belue on Friday, July 12, 2024
Democracy Dies in DarknesscourseMainStart CookingComment on this storyAdd to your saved recipes

In the time it takes to read aloud and absorb this recipe's cookbook title, you can just about prep the ingredients.

Leftovers make a nice cold pasta-salad lunch the next day.

Serve with sauteed broccoli rabe.

Story continues below advertisement

Advertisement

Ingredients

measuring cup

Servings: 4

Directions

  • Step 1

    Cut the onion into small dice. Scrub the carrot well, then trim it. Cut the carrot into small dice. Mince the garlic. Cut the chicken into bite-size pieces, then season them lightly with salt and pepper.

  • Step 2

    Heat the oil in a Dutch oven or saute pan with a tight-fitting lid over medium heat. Once the oil shimmers, add the onion, carrot, garlic, chicken, raisins, turmeric and cumin, stirring to incorporate. Cook for about 8 minutes, stirring a few times, or until the chicken is no longer pink on the outside. (It will not be cooked through.)

  • Step 3

    Add the couscous and broth, then a small pinch each of salt and pepper and the bay leaf. Increase the heat to medium-high; once the liquid starts bubbling at the edges, reduce the heat to medium-low, cover and cook for 5 to 10 minutes, or until the couscous is tender and the chicken is cooked through. You may uncover during that time just long enough to stir once or twice.

  • Step 4

    Meanwhile, finely chop the parsley.

  • Step 5

    Uncover and discard the bay leaf. Use two forks to fluff the mixture a bit. Squeeze the lemon juice over couscous.

  • Step 6

    Divide among individual plates or wide, shallow bowls. Garnish each portion with parsley. Serve warm.

    • Story continues below advertisement

    Advertisement

    Nutritional Facts

    Per serving

    • Calories

      330

    • Fat

      6 g

    • Saturated Fat

      1 g

    • Carbohydrates

      50 g

    • Sodium

      110 mg

    • Cholesterol

      45 mg

    • Protein

      22 g

    • Fiber

      7 g

    • Sugar

      9 g

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    Adapted from "30-Minute One-Pot Meals: Feed Your Family Incredible Food in Less Time and With Less Cleanup," by Joanna Cismaru (Page Street Publishing, 2016).

    Tested by Bonnie S. Benwick.

    Published August 22, 2016

    ncG1vNJzZmivp6x7uK3SoaCnn6Sku7G70q1lnKedZL%2Bmr8ipnKxnnaS%2FsK%2FCmqVmm5iesKyxzWaaqK2jmLy2v44%3D

    CATALOG
      FEATURED TAGS