Chicken Vegetable Couscous – Healthy Savory Moroccan-Inspired Recipe
I was first introduced to couscous by my Grandma Lois, who learned about it on a Moroccan vacation with my grandfather Clarence (they traveled the world in their retirement years). This was back in the early 1980’s when couscous, hummus and other Middle Eastern delights were not yet well known to most Americans. Grandma was both shocked and amazed when she learned that Moroccans eat couscous with their hands. Despite her initial reservations about the communal utensil-free eating style, she dug in with the rest of the group. She quickly fell in love with what then seemed like a very exotic food, and decided that she must make it when she returned home. Instant couscous was not widely available in our small California hometown grocery market, so Grandma made special trips to a health food store in a neighboring town to stock up. I actually remember my first taste; I couldn’t have been more than six or seven years old. I fell in love with the texture… thousands of tiny pasta-like pieces, warm and fluffy, soaking up whatever sauce Grandma served with it. Couscous quickly became my favorite starchy side dish, preferred over potatoes, pasta, rice and other grains. To this day, I find couscous a comfort… it reminds me of dining with my grandma and grandpa, listening to their colorful Middle Eastern travel adventures.
I’ve made this Chicken Vegetable Couscous recipe in my family for years. It’s one of those things I’ve been meaning to blog about for a long time, but I never quite got around to it until now. It’s a staple for us when the weather begins to cool off. I originally learned to make couscous from our family friend Sharone, who has Moroccan ancestry. Over time I added spices and a hefty dose of turmeric to the mix. We are trying to work turmeric into our diet more because it is a natural anti-inflammatory that aids the body in healing. Here turmeric is the perfect enhancement to savory slow-cooked chicken, healthy vegetables and tender, fluffy couscous. Butternut squash and carrots add a bit of natural sweetness to a predominantly savory recipe. This is not a sweet couscous by any means; no raisins or dates here. It’s all about the chicken and spices.
Traditionally couscous is made by hand and steamed in a double-tiered pan called a couscoussier above the stew-like ingredients below. The advantage to steaming couscous is that it cooks up drier and fluffier, meaning it can better absorb the liquid it is served with. Today instant couscous can easily be made and enjoyed without the need for a steaming insert (of course, if you have a couscoussier feel free to use it!). In the following recipe, cooking the couscous in chicken broth with a little turmeric gives it a terrific complimentary flavor. Our friend Sharone insists that if you fluff the instant couscous with clean hands rather than a fork, you will get a texture that rivals handmade steamed Moroccan couscous. If you’re feeling adventurous you can make the couscous by hand, but I don’t have a recipe for it on the site yet. I find the instant variety works just as well and makes a fine base for your other ingredients.
Either way, this Chicken Vegetable Couscous is an easy, healthy and tasty meal that is “just right” for colder weather months. I consider it one of my ultimate comfort foods!
Recommended Products:
Couscoussier (if you want to try steamed couscous the old fashioned way!)
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Chicken Couscous
Ingredients
- 3 tablespoons extra virgin olive oil divided
- 1 whole chicken 3-4 pounds, cut into pieces
- 2 whole onions peeled and sliced
- 2 teaspoons minced fresh garlic
- 3 1/2 cups low sodium chicken broth divided
- 2 teaspoons salt divided
- 1 teaspoon turmeric heaping
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon black pepper
- 1 pound butternut squash, peeled, cubed and seeded about 3/4 lb. peeled butternut squash cubes
- 3/4 pound zucchini about 2 medium, cut into 1-inch pieces
- 3/4 pound carrots peeled and cut into 2-inch pieces
- 2 celery ribs cut into 2-inch pieces
- 1 3/4 cups cooked chickpeas 1 can
- 10 ounces instant couscous 1 box
- 1 tablespoon fresh chopped cilantro or parsley
NOTES
Instructions
- Heat 2 tbsp olive oil in a large 8 quart pot over high heat until it just begins to smoke. Place half of the chicken pieces skin side down and brown them for a few minutes. Remove the chicken pieces and brown the other chicken pieces in the same way. Remove the chicken from the pot and set aside.
- Reduce heat to medium and add sliced onions to the pot. Saute the onions, stirring frequently, until the onions soften and begin to caramelize. Add the garlic and saute for a minute more until fragrant.
- Add 1 1/2 cups low sodium chicken broth to the pot. Stir in 1 1/2 tsp salt, 1 tsp turmeric, 1/2 tsp cumin, 1/4 tsp cayenne and 1/4 tsp black pepper. Scrape any brown bits from the bottom of the pan as you bring the stock to a boil.
- Add the chicken pieces to the pot, using a pair of tongs to coat them with sauce before placing them skin-side up. Reduce heat to a low simmer and cover the pot, vented slightly. Let them simmer on low heat for 45 minutes.
- Remove chicken pieces from the pot and add the squash, zucchini, carrots and celery, stirring them into the broth to make sure each vegetable is evenly coated. Bring to a boil. Add the chicken pieces back to the pot on top of the vegetables. Cover the pot tightly and reduce heat to a low simmer. Let the vegetables cook for 15 minutes.
- Gently stir the chickpeas into the chicken vegetable mixture. Let the mixture cook covered for 5-10 more minutes until the largest vegetable chunks are tender.
- While the chicken mixture finishes cooking, prepare the couscous. In a small pot, bring 2 cups low sodium chicken broth to a boil. Stir in 1/2 tsp salt, pinch of turmeric and 1 tbsp olive oil.
- Stir in the couscous and cover the pot. Remove the pot from heat and let the couscous steam for 5 minutes, until tender.Fluff the cooked couscous with a fork (or with clean hands, as my Moroccan friend Sharone suggests-- careful, it's hot!) and place it on a serving platter. Use a slotted spoon to place the cooked chicken and vegetables on top of the couscous, then sprinkle with chopped cilantro or parsley. Pour the cooking liquid into a large gravy boat.
- Top each serving of couscous with a bit of cooking liquid to moisten. Can be served with spicy sauce or harissa on the side.
Nutrition
tried this recipe?
Let us know in the comments!
Other Great Moroccan-Inspired Recipe Ideas
Tori Avey – Moroccan-Style Vegetable Couscous
Michael Ruhlman – Kate’s Chicken Tagine
Simply Recipes – Couscous with Pistachios and Apricots
Tori Avey – Lemony Saffron Couscous
Tina says
I made this tonight and it was delicious..my son is half Moroccan and misses his dad’s food at times so I was so glad it turned out for him.. I did get a little creative as I was out of tumeric so I added some saffron. I am so looking forward to eating the leftovers tomorrow.
Tori Avey says
Saffron is perfect here! So happy you liked it Tina 🙂
Trika says
I’ve tried the recipe. It was yummy! My husband and I like it so much. Thanks Tori for sharing the recipe 😉
Tori Avey says
Ours too Trika, happy you liked it!
Yael says
Looks great! Do you think freezing the chicken and vegetables would work out ok?
Gail shapiro says
Absolutely delicious -will definitely make again
Dahlia Evans says
An amazing recipe. I made it tonight for Shabbat. It is the best think I have cooked and eaten in a long time. Thank you!
Helen Jambor says
Back in 1980 I had the chance to dine with a morracan family that had just moved to Israel as part of a college experience. This was what we had for dinner. I have to try to recreate it now. I have remembered that meal for years. I am sure this will be just as good.
Tori Avey says
Enjoy Helen! I am making it for dinner tonight. 🙂
Carrie Haya Davis Mills says
YUM!!!
Dahlia G says
The best meal I ever ate was in an Arab-owned restaurant in Israel off the road between Tel Aviv and Jerusalem, and this reminds me so much of that, I can’t wait to try it! By the way, I love the pots you use, what can you tell me about them?
Tori Avey says
Hi Dahlia! I think I may have eaten at that same restaurant at one point… in a little Arab village up in the hills… maybe the same place? I’m sure there are quite a few but I do remember having one excellent meal there with amazing hummus. 🙂 My pots are the best, but unfortunately they are pretty difficult to track down. They’re an Italian brand called Lagostina, I bought them at Williams Sonoma a few years ago but I don’t think they carry them anymore (I’ve looked for them recently with no luck). In fact I think the Italian brand discontinued this more premium line of cookware. I really love them, and feel lucky that I bought them before they were discontinued!
Fran says
Just want to let you know you can buy the Lagostina pots on Ebay
Helen Wiggins says
That looks absolutely lovely.
Rachael J. says
Swoon… I LOVE this dish! Thank you so much for this recipe, I’ll be making it the first chance I get!
C Rose Steiner says
Yum
Nina Be says
Yes!!! I have to make this one!!
Dinah says
Sounds amazing! How essential is it to use a whole chicken? Would this work with boneless chicken breasts?
Tori Avey says
Dinah it’s essential to use bone in, skin on chicken for optimal flavor, but you can certainly vary the pieces you use. If you want to use all breasts feel free, just make sure they are bone in, skin on. If using all breasts you can cut down the first part of the cooking time to 30 minutes (prior to adding veggies).
Bobbie Danino says
looks extremely yummy!
Kimberley Barca says
That looks yummy if I minus chicken can you do this w vegetable broth?
Tori Avey says
Kimberley here’s a vegetarian version (a little sweeter, but you can omit the raisins and apricots if you like it more savory): https://toriavey.com/toris-kitchen/2013/11/moroccan-style-vegetable-couscous/
Rachel says
Made this for dinner last night, it’s a hit! My family loved it and told me it tastes just like our local Moroccan restaurant. Thank you so much, every recipe I’ve tried from your site is amazing.
Kimberley Barca says
Thanks Tori since its colder out now it be perfect!
Paula Quillen says
Oooo. My kind of dish. Thanks for sharing.
Tori Avey says
That’s why it says “or parsley,” for people just like you Paula! LOL
Anna Ash Yarow says
Not only does this look delish it’s so pretty and colorful!
Staci Begal Reznik says
Looks delish! I can’t wait to make it.
Craig Britton says
Don’t want to cook tonight, and I would happily pay to have this delivered.
Jan Sher-Tuckerman says
Beautiful presentation. You rock. Xo