Moroccan couscous with chicken and vegetables is a delightful dish that reflects the flavors of North Africa. This recipe combines tender chicken with a medley of fresh vegetables including butternut squash, zucchini, carrots, and celery, all simmered in a fragrant blend of spices. I love how this dish satisfies hunger and brings a comforting warmth to the table.
To make this mouthwatering couscous, I use extra virgin olive oil, chicken broth, garlic, and various spices such as turmeric, cumin, and cayenne. The dish is finished with fluffy instant couscous and a sprinkle of fresh cilantro or parsley, creating a beautiful presentation. Each bite is a journey into Moroccan cuisine, making it perfect for family dinners or gatherings with friends.
The Origins of Moroccan Couscous
I find it fascinating that Moroccan couscous dates back to the 9th or 10th century. Originally, Berber communities created it as a staple food. They used finely ground durum wheat to make the couscous.
Couscous quickly became popular throughout North Africa. Each region has its unique twist on the dish. In Morocco, I see couscous served with various meats and vegetables.
Historically, the preparation of couscous involved steaming it above a pot of broth. This method allowed the grains to absorb rich flavors. The technique has remained largely unchanged over centuries.
Interestingly, UNESCO recognized Moroccan couscous as an intangible cultural heritage in 2020. This recognition highlights its importance in Moroccan traditions. Couscous isn’t just food; it represents heritage and social bonds.
Through my exploration of Moroccan cuisine, I like how couscous continues to evolve while staying rooted in its history. I enjoy making it at home and experimenting with new ingredients. It allows me to connect with the rich culinary traditions of Morocco.
Ingredients:
- 3 tbsp of extra virgin olive oil
- 1 whole chicken, cut into pieces
- 2 peeled and sliced onions
- 2 tsp of minced fresh garlic
- 3 1/2 cups of low-sodium chicken broth
- 2 tsp of salt
- 1 tsp of heaping turmeric
- 1/2 tsp of cumin
- 1/4 tsp of cayenne pepper
- 1/4 tsp of black pepper
- 1 lb of peeled, cubed, and seeded butternut squash
- 2 medium zucchinis, cut into 1-inch pieces
- 2 celery ribs, cut into 2-inch pieces
- 3/4 lb of peeled and cut carrots (2-inch pieces)
- 1 can of cooked chickpeas
- 10 ounces of instant couscous (1 box)
- 1 tbsp of fresh chopped parsley or cilantro
How to make Moroccan couscous with chicken and vegetables?
- Begin by heating olive oil in a large pot over high heat. Add half of the chicken pieces, skin-side down, and brown them for a few minutes. Repeat with the remaining chicken pieces.
- Reduce the heat to medium and add sliced onions. Sauté until they soften and begin to caramelize. Add minced garlic and sauté for an additional minute until it becomes fragrant.
- Pour in chicken broth, along with salt, cumin, turmeric, cayenne, and black pepper. Scrape and stir to lift any browned bits from the bottom of the pot, then bring the broth to a boil.
- Return the browned chicken pieces to the pot and cover. Simmer over low heat for 45 minutes.
- Remove the chicken and add squash, carrots, zucchini, and celery to the pot. Bring to a boil, then return the chicken to the pot and cover. Simmer for 15 minutes.
- Gently stir in chickpeas and cook for another 5-10 minutes, or until the vegetables are tender.
- While the stew is simmering, prepare the couscous. Bring chicken broth to a boil in a small pot and add salt, turmeric, and olive oil. Stir in the couscous, cover, and remove from heat to steam for 5 minutes.
- Fluff the couscous and place it on a serving platter. Top with the cooked chicken and vegetables, and sprinkle with chopped cilantro or parsley. Serve with the cooking liquid as a gravy.
Nutritional Information
Amount per serving
| Nutrient | Amount |
|---|---|
| Calories | 378 kcal |
| Protein | 13 g |
| Total Fat | 9 g |
| Saturated Fat | 1 g |
| Carbohydrates | 62 g |
| Dietary Fiber | 8 g |
| Sugars | 6 g |
| Sodium | 1012 mg |
Plating and Pairing Suggestions
Plating this dish can transform a simple meal into a visually striking feast. I like to serve the couscous in a shallow bowl, creating a small mound in the center. Then, I arrange the chicken and vegetables around it. This adds color and interest to the plate.
For a vibrant touch, I sprinkle fresh herbs like cilantro or parsley on top. A few slivers of lemon add brightness. I also enjoy drizzling a hint of olive oil for extra flavor.
As for pairing, I recommend serving this dish with flatbreads on the side, such as lavash or pita. These complement the couscous beautifully and allow for some tasty scooping.
To drink, I often enjoy a refreshing mint tea. The sweetness of the tea balances the savory flavors of the dish.
Here’s a quick table for pairing suggestions:
| Item | Pairing Type |
|---|---|
| Flatbreads | Side dish |
| Mint Tea | Beverage |
| Lemon Wedges | Garnish |
Storing and Reheating
Storing
- Cool Down: I let the dish cool to room temperature before storing it.
- Use Airtight Containers: I transfer the couscous and chicken into airtight containers. This helps maintain freshness.
- Refrigerate: I place the containers in the refrigerator if I plan to eat them within 3-5 days.
Freezing
- Freeze Portions: For longer storage, I divide the dish into single-serving portions.
- Label Containers: I always label them with the date. It helps me keep track of how long they’ve been frozen.
- Recommended Time: I use the frozen couscous within 2-3 months for the best quality.
Reheating
- Thawing: If frozen, I take the container out a day before and let it thaw in the fridge.
- Stovetop Heating: I heat it on the stovetop over medium heat. Adding a splash of water helps keep it moist.
- Microwave Option: If I’m in a hurry, I use the microwave. I cover the container to trap steam and heat for 2-3 minutes, stirring halfway through.
Conclusion
Making Moroccan couscous with chicken and vegetables brings a delightful blend of flavors and textures to the table. Each ingredient complements the others, creating a dish that’s not only satisfying but also visually appealing.
The preparation method is straightforward, allowing me to enjoy cooking without feeling overwhelmed. Steaming the couscous ensures it remains light and fluffy, making each bite enjoyable.
Sharing this dish with friends or family always creates a warm atmosphere. The vibrant colors and exotic aromas inspire conversation and connection around the table.
Whether for a special occasion or a weeknight meal, Moroccan couscous with chicken and vegetables never disappoints. It’s a nourishing and exciting option that keeps me coming back for more.
One more thing, if you need a dessert after this meal, I recommend kunafa with sugar syrup.
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