Moroccan-Style Chicken and Vegetable Couscous
This Moroccan-inspired Chicken and Vegetable Couscous is a comforting and aromatic dish, perfect for a family dinner. The chicken is cooked until succulent in a rich, spiced broth with a variety of hearty vegetables like carrots, zucchini, and chickpeas. The fragrant broth is then used to steam the fine couscous grains, resulting in a perfectly balanced and deeply satisfying African meal that’s ready in under an hour.
Equipment
- Large Dutch Oven
- Large Serving Platter
Ingredients
- 2 cup Couscous
- 1 1/2 cup Boneless Chicken Thighs
- 4 tbsp Oil
- 3 cloves Garlic
- 4 Scallions Divided
- 1 Red Bell Pepper
- 1 Scotch Bonnet
- 3/4 cup Onion
- 1 tsp Paprika
- 2 cup Chicken stock
- Parsley
- Salt and Black pepper to taste
Instructions
- Step 1: Prep Ingredients and Season Chicken Dice the 1 1/2 cups of Boneless Chicken Thighs into small, even pieces. Season lightly with Salt and Black Pepper. Slice 3 of the 4 Scallions (reserving the last one for garnish). Dice the 1 Red Bell Pepper and the 3/4 cup Onion. Carefully mince the 1 Scotch Bonnet pepper. (Note: Wear gloves or wash hands immediately after handling. For less heat, score the pepper once lengthwise and cook it whole, removing it before serving.1 1/2 cup Boneless Chicken Thighs, 4 Scallions Divided, 1 Red Bell Pepper, 3/4 cup Onion, 1 Scotch Bonnet
- Step 2: Sear the Chicken Heat 2 tablespoons of the 4 tbsp Oil in a large skillet or pot over medium-high heat. Add the seasoned Chicken Thighs and sear for 3-4 minutes until golden brown on the outside. Remove the chicken with a slotted spoon and set aside.4 tbsp Oil
- Step 3: Sauté Vegetables and Spices Reduce the heat to medium. Add the remaining 2 tbsp Oil to the same pan, scraping up any browned bits. Add the 3/4 cup Onion, diced 1 Red Bell Pepper, 3 sliced Scallions, and the minced 1 Scotch Bonnet (or scored whole pepper). Sauté for 5-7 minutes until the vegetables are tender. Stir in the 3 cloves Minced Garlic and 1 tsp Paprika. Cook for 1 minute until fragrant.4 tbsp Oil , 3 cloves Garlic, 4 Scallions Divided, 1 Red Bell Pepper, 1 Scotch Bonnet, 3/4 cup Onion, 1 tsp Paprika
- Step 4: Build the Stock and Finish Chicken Pour in the 2 cups Chicken Stock. Stir well, bringing the mixture to a simmer. Add the seared Chicken Thighs back into the stock. Season the liquid with Salt and Black Pepper to taste. Let it simmer for 3-5 minutes, ensuring the chicken is cooked through.2 cup Chicken stock, Salt and Black pepper to taste
- Step 5: Cook the Couscous Stir in the 2 cups Dry Couscous directly into the simmering stock mixture. Ensure the couscous is submerged. Immediately remove the pot from the heat and cover it tightly with a lid. Let it stand undisturbed for 5 minutes. The steam will cook the couscous.2 cup Couscous
- Step 6: Fluff and Serve Remove the lid (and the whole Scotch Bonnet, if used). Fluff the couscous and chicken/vegetable mixture gently with a fork, ensuring everything is well combined. Transfer to a serving platter. Garnish with the remaining 1 sliced Scallion and 1/4 cup Chopped Fresh Parsley. Serve immediately.
Notes
- Heat Control: The Scotch Bonnet pepper provides intense heat. If you prefer a milder dish, use only 1/4 of the pepper, or substitute it with a milder chili like a jalapeño. Always handle chilies with care.
- Couscous Ratio: The standard ratio for fine couscous is 1:1 liquid to grain. Use the 2 cups of hot chicken stock to steam the 2 cups of couscous for a perfectly fluffy texture.
- Protein: Chicken breast can be substituted for thighs, but be careful not to overcook it, as it dries out faster.
Nutrition
Calories: 455kcal
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