Moroccan Couscous Royale with Chicken and Vegetables
Fluffy couscous topped with warmly spiced chicken, chickpeas, carrots, zucchini, and fragrant broth.
Equipment
- Large Dutch oven
- Medium saucepan
- Large bowl
- Fork
- Large serving platter
Ingredients
Chicken and Vegetables
- 1 1/2 lb bone-in chicken thighs skin removed
- 2 tbsp olive oil
- 1 large yellow onion sliced
- 3 medium carrots cut into chunks
- 2 medium zucchini cut into chunks
- 1 can chickpeas 15 oz can, drained
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 1/2 tsp ground cinnamon
- 4 cups chicken stock
Couscous
- 2 cups couscous plain Moroccan couscous
- 1 tbsp olive oil
- 1/4 cup raisins optional
- fresh cilantro chopped, for garnish
- harissa for serving
Instructions
Braise the Chicken:
- Season the chicken with salt. Heat the olive oil in a Dutch oven and brown the chicken on both sides.
- Add the onion, carrots, spices, and stock. Cover and simmer for 25 minutes, then add the zucchini and chickpeas and simmer until the chicken is tender, about 15 minutes more.
Prepare the Couscous:
- Place the couscous, olive oil, raisins, and a pinch of salt in a bowl. Pour over 2 cups of hot broth from the Dutch oven, cover, and rest for 10 minutes.
- Fluff the couscous thoroughly with a fork and adjust seasoning.
Assemble and Serve:
- Spread the couscous on a large platter. Arrange the chicken and vegetables over the top, spoon over some broth, and garnish with cilantro.
- Serve hot with extra broth and harissa at the table.
Notes
- Keep the couscous covered while it hydrates.
- Add zucchini later so it stays intact.
- Offer harissa separately so everyone can adjust the heat.
Nutrition
Calories: 590kcalCarbohydrates: 73gProtein: 33gFat: 18gSaturated Fat: 4gCholesterol: 95mgSodium: 780mgFiber: 10gSugar: 12g