couscous recipe

This Moroccan Chicken Couscous is super flavorful and healthy loaded with exotic spices but still simple enough to make any night of the week.

Moroccan Chicken Couscous

tbsp Moroccan spice blend (recipe below)

chicken breasts

olive oil

onion

garlic (minced)

golden raisins

oz chickpeas ((1 can) drained and washed)

oz fire roasted tomatoes ((1 can))

chicken broth (low sodium)

pearl couscous (dry)

kale

tsp cumin

cinnamon

ginger

salt

tsp black pepper

paprika

tsp allspice

coriander

turmeric

cayenne pepper

tsp cardamom

Preheat oven to 375 F degrees.

Combine all the Moroccan spice blend ingredients together. The recipe should yields about 8 to 9 tsp or about 3 tbsp.&nbsp;

Season the chicken breasts with 2 tbsp of the Moroccan spice blend thoroughly. Use more as preferred.

In a large Dutch Oven or a oven safe pot, heat the olive oil over medium-high heat. When the oil is hot add the chicken breasts and sear on both sides until browned, about 2 to 3 minutes per side. The chicken will not be cooked through at all, it will just be crispy on the outside.&nbsp;Transfer the chicken from the pot to a plate and set aside.

Add the onion and garlic to the pot and saute for about 3 minutes until onion softens and becomes translucent and garlic is aromatic. add the remaining 1 tbsp of the Moroccan spice blend and stir.&nbsp;

Add the golden raisins, chickpeas, fire roasted tomatoes, chicken broth, couscous and stir well. Gently stir in the kale. Bring to a boil, then add the chicken breasts back.

Cover the pot with a lid and place in the oven. If your pot doesn't have a lid, cover with aluminum foil. Cook in the oven for 30 minutes with the lid on, then remove the lid and cook for an additional 30 minutes.

<p>Learn how to cook couscous perfectly every time! It takes just 15 minutes and a handful of ingredients. This quick couscous recipe is a great side next to your favorite protein, or use it as a bed to a tasty stew. </p>

How to Cook Couscous Perfectly Every Time!

low-sodium broth or water

Extra virgin olive oil

Kosher Salt

couscous

cumin (or spice of your choice)

garlic olive oil

green onions, chopped

herbs

In a saucepan, add broth or water. Add a drizzle of extra virgin olive oil and a pinch of kosher salt. Bring to a boil.

Toast the couscous. In a non-stick skillet or pan, heat about 1 to 2 tbsp extra virgin olive oil. Add the couscous and toss around with a wooden spoon until golden brown. This is an optional step but can really adds a great nutty flavor.

Stir couscous in quickly and immediately turn the heat off. Cover and let sit for 10 minutes or until couscous has completely absorbed the water.

You can serve couscous plain, or mix in spices and herbs to give it more flavor. If you like, add in a pinch of cumin, sauteed garlic, chopped green onions, and fresh herbs or your choice. I also added a pinch of cumin. Enjoy!

Thank you for finally helping me make couscous properly! We added parsley, lemon, garlic and pepper. Yum!

https://content.jwplatform.com/videos/7cuKqAo0.mp4

How to Make Couscous

Throw together a deliciously spiced and super healthy dish in no time flat.&nbsp; This recipe is great as a side dish or vegetarian meal.

Moroccan Spiced Vegetable Couscous

yellow bell pepper (chopped)

carrot

salt & pepper (to taste)

celery salt

cumin

cayenne pepper (optional,

peas

oz chickpeas (garbanzo beans) (one can, drained)

Peppadew Piquante peppers (chopped, mild

chicken stock (or vegetable stock)

parsley

In a medium-size skillet heat the oil over medium heat.

Add red onion, yellow pepper, and carrot sauté 10-15 minutes or until brown and all the vegetables are your desired tenderness

Add the garlic, sauté another minute.

Mix in the&nbsp;salt &amp; pepper,&nbsp;paprika,&nbsp;ground coriander, turmeric,&nbsp;celery salt,&nbsp;cumin&nbsp;ground cinnamon, and&nbsp;cayenne pepper (if using). Stir-fry until fragrant (about a minute).

Add the frozen peas and cook briefly. Stir in the piquante peppers and chickpeas.  Followed by the stock, scraping any brown bits from the bottom of the pan.

Add the chopped parsley and stir in the couscous.&nbsp; Remove from heat and let stand 5 minutes or until liquid is absorbed.&nbsp; Fluff and serve.

https://embed.mediavine.com/videos/nisili0pqjhqshdhhzdt

This vegetarian recipe for Moroccan Spiced Vegetable Couscous is delicious on its own or makes a lovely accompaniment to a tagine and any other Moroccan style dish.

Moroccan Couscous is a fast, flavorful, versatile side dish for any occasion. With a touch of spices and golden raisins, it goes with roasted vegetables, chicken, lamb and more!

Moroccan Couscous

pine nuts (or swap pistachios

unsalted butter (use coconut oil

shallot

black pepper

vegetable broth (or chicken broth)

whole wheat couscous

lemon juice

Preheat the oven to 350 degrees F. Spread the pine nuts in a single layer on an ungreased, rimmed baking sheet. Toast in the oven until fragrant and lightly golden, 5 to 7 minutes, stirring once halfway through. Keep and eye on them and DO NOT WALK AWAY during the last few minutes to make sure those precious pine nuts do not burn. Immediately transfer to a bowl to stop their cooking and to make sure the hot pan doesn&#039;t burn them once they are out of the oven.

In a large skillet, melt the butter over medium heat. Add the shallots and cook for 3 minutes, until they begin to soften. Add the salt, pepper, and cumin and cook 30 seconds. Pour in the broth. Increase the heat to high and bring to a boil.

As soon as the liquid begins to boil, remove the pan from the heat. Stir in the couscous, cover, and let sit for 10 minutes.

With a fork, fluff up the couscous. Add the raisins, parsley, lemon juice, olive oil, and toasted pine nuts to the pot, then stir the ingredients together to combine. Taste and adjust seasoning as desired. Enjoy hot.

Easy chicken couscous dinner with baked chicken thighs, warm Moroccan spices and fluffy couscous! If you like, add a big salad to start the meal.

Moroccan-Inspired Chicken Couscous

extra virgin olive oil

red wine vinegar

tomato paste

garlic ((minced))

Ras el Hanout

cinnamon ((divided))

chicken thighs ((boneless, skinless))

kosher salt and black pepper

carrots

celery

red onion

raisins ((optional))

water ((or chicken broth))

kosher salt

parsley ((chopped))

Heat the oven to 425 degrees F.

Make the seasoning rub. In a small bowl or glass measuring cup, add the olive oil, red wine vinegar, tomato paste, garlic, and spices. Whisk to combine.

Pat the chicken dry and season with kosher salt and black pepper on both side. Pour about 3/4 of the rub you just made all over the chicken (reserve the rest for later) and toss to make sure all the pieces are well coated. Set aside for now.

Put the vegetables and onions in a mixing bowl. Season with kosher salt and black pepper and pour the remaining seasoning rub. Toss to combine.

Transfer the chicken and vegetables to a large baking pan or rimmed sheet pan.

Bake in the center of the heated-oven for 40 to 45 minutes or until the chicken is fully cooked and the juices run clear. The vegetables should also soften and gain some char.

While the chicken and veggies are baking, prepare the couscous. Boil the water or both until bubbling. Heat a tablespoon of olive oil in a saucepan. Add the couscous and cook, tossing regularly, until the couscous is toasted to golden brown. Season with kosher salt and ½ teaspoon ground cinnamon. Add the boiled water. Immediately turn the heat off and cover the saucepan. Leave the couscous undisturbed for 10 minutes, the couscous should absorb all the liquid. When ready, add the fresh parsley and fluff the couscous with a fork.

When the chicken is fully cooked through, remove it from the oven. Spoon the couscous between the chicken pieces and allow it about 5 minutes to sop up some of the pan juices. Finish with the raisins, if you like.

https://content.jwplatform.com/videos/qAoT8iVp.mp4

Easy couscous recipe with chicken and vegetables

Chicken Couscous

This EASY and fresh couscous is so easy and tasty, and it goes with just about everything. You can serve it with fish, chicken, beef, lamb, or pork, or you can serve it as a meat-free and light main dish.

Houston's Couscous

dry whole wheat couscous (Lundberg brown rice couscous

radishes

scallions (chopped)

Italian parsley

raisins

grape tomatoes (halved )

almonds

mint

black pepper (to taste)

In a small saucepan, bring chicken broth to a simmer.

Add the couscous and cook gently until the broth is absorbed, approximately 3 minutes.

Remove from heat, fluff with a fork and transfer to large bowl.

To the bowl, add the radishes, scallions, parsley, raisins, tomatoes, almonds, mint, lemon juice and olive oil and toss to coat.

Season with salt and pepper, gently toss again, taste and adjust the flavorings and seasonings as desired, and serve. 

This couscous recipe comes out fluffy and perfectly seasoned in minutes! Here are the tricks to how to cook couscous.

Easy Couscous

water or broth

dry couscous*

Bring the water or broth to boil (in a tea kettle or a small pot).

Place the dry couscous into a skillet with the salt. Pour the boiling water over the entire surface. Wait for 10 minutes.

Fluff the couscous with a fork. Stir in the olive oil, lemon juice, and parsley. Taste and add additional lemon or salt to taste.

This zesty Moroccan side dish of couscous with preserved lemons will add instant flavour to any meal. Serving with grilled lamb chops or fried halloumi to transform this side into an easy dinner.

Couscous with preserved lemons

chicken stock

Zest and juice of a lemon

lemons,

toasted pine nuts

Put the stock and chickpeas into a pan. Simmer for 2 minutes.

Put the couscous in a large dish, then pour over the stock and chickpeas. Stir, cover with cling film and set aside for 5 minutes. Uncover and fluff with a fork.

Add the lemon zest and juice, extra-virgin olive oil, lemons, pine nuts and parsley. Season.

Toasted Couscous takes boring, plain couscous and uses simple methods of browning and infusing to add flavor to this 10-minute side dish.

Toasted Couscous Recipe

shallot (, minced)

chicken broth

coarse kosher salt

Heat the olive oil in a medium saucepan over medium heat. Add the shallots and saute for 3 minutes, until they start to soften.

Add the dry couscous, stirring to toast, for 3-4 minutes, until it becomes fragrant.

Add the chicken broth and salt, fluffing with a fork. Place the lid on the saucepan for 1-2 minutes, fluff again. If it sticks, add 1-2 teaspoons more olive oil and serve.

If you&#39;ve tried this recipe, come back and let us know how it was in the star ratings or comments.

This Moroccan couscous salad with chickpeas and vegetables is hearty yet light, aromatic, summery, and packed with color and flavor. A dairy-free, vegetarian, vegan side or main in just 15 minutes!

Couscous Salad Recipe

couscous ((see notes))

vegetable broth

small bell peppers (diced)

tomatoes (diced)

cucumber (diced)

parsley (chopped)

spring onions (sliced)

(15 oz) can chickpeas (drained and rinsed)

maple syrup

tsp Ras el Hanout spice blend ((see notes))

Salt (to taste)

You can watch the video in the post for visual instructions.First, add the couscous to a medium bowl, bring the vegetable broth to a boil, and pour it over the couscous, mixing well. Then, leave it to sit, for 5-10 minutes until tender. Fluff it with a fork.

Meanwhile, wash and dice the peppers, tomatoes, and cucumber. Plus, slice the spring onions, chop the parsley, and drain and rinse the can of chickpeas.

To prepare the dressing, add the tomato paste, lemon juice, and vegetable broth to a bowl and whisk well. Then add the olive oil, maple syrup, and Ras el Hanout spice blend, and whisk well. Try it and add salt to taste.

Mix the couscous, vegetables, and dressing in a large bowl, and toss well. Give it a taste and adjust any elements (i.e., more spices, lemon juice, etc.). Enjoy!

I made this and loved it! So easy.  I opted out of the parsley and chickpeas and put a little too much spring onion.  The dressing is yummy.  I bought the ras el Hanout spice blend because I didn't see the DIY recipe in the notes.  When I run out of the store bought I'll be making my own. This was my first try with couscous and it was perfect.

I made this with quinoa instead of couscous and made lettuce wraps.with it!!! Delicious!!! Hubby is not a fan of cinnamon and cloves so I skipped it in the seasoning ( I did keep the allspice 😜 for a bit of the Moroccan flavor and it was perfect). Thank you for a great recipe!!

Wunderbar!  Just what I was looking for on a hot summer's  day.  Easy, great taste...a winner.  Only change was used quinoa vice couscous.  1/2 bunch parsley was more than I normally use for something like this but really added to the flavor and color.

Danke Ella

https://content.jwplatform.com/videos/ulxr9v3n.mp4

Couscous Salad (Easy Recipe)

A sweet, smoky, and tangy grain bowl featuring roasted honey-harissa carrots, crispy chickpeas, and a creamy feta dressing. Perfect for a vibrant and satisfying meal.

Lunch Box: Honey Harissa Carrot Couscous with Feta Dressing

Carrot

Harissa

Honey

Couscous

Water

Drained Cooked Chickpeas

Feta

Cinnamon

Lemon

Greek Yoghurt

Parsley

Green Olive

Salt

Black Pepper

Preheat the oven to 190°C fan. Halve the carrots lengthways and cut into 4cm pieces.

In a small bowl, mix the honey and harissa.

Toss the carrots with a splash of olive oil, cinnamon, salt, and black pepper. Spread onto a baking tray and roast for 20-25 mins.

Pat dry the chickpeas and add them to the baking tray. Roast for another 15 mins until crispy. Once cooked, toss with the harissa-honey mixture.

Meanwhile, place the couscous in a bowl, season with salt, and cover with boiling water. Place a plate on top to trap the steam and let sit for 5 mins. Fluff with a fork

Mix the couscous with chopped parsley and chopped olives Season to taste.

In a blender, blitz the feta, Greek yoghurt, and lemon juice until smooth. Season with salt and black pepper.

To serve, divide the couscous into serving boxes, top with the roasted carrots, roasted chickpeas, and drizzle with the feta dressing. Refrigerate until needed. No need to reheat before serving.

You can make these simple harissa couscous in next to no time. Just add water and you'll have an instant lunch on your hands.

Lunch Box: Tomatoey Harissa Couscous Pots

Red Onion

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