One pot Moroccan Chicken Couscous with Vegetables is a quick dinner that is done in less than 30 minutes.
This Moroccan Chicken Couscous with Vegetables is healthy, full of warm spices with burst of bright flavor from the cranberries and lemon juice. It is easily made vegan with a quick swap out of the chicken and the chicken broth for vegetable broth, but seeing as how my family is made up of carnivores, we added the chicken.
If you’re concerned about the spices in the Moroccan Chicken Couscous with Vegetables and you feel like it may be too much for little kids to handle, I would just omit the cayenne pepper and possibly the cloves. The flavor won’t be quite as bold but it will be more kid friendly. Our little ones grew up eating pureed spiced foods so they’ve never known any different but I know a lot of these ingredients can be less utilized in most kitchens.
Last thing to mention since this dish is a pretty simple one but your tools you use are going to make a difference here. A good quality heavy bottomed pot is essential here. you don’t want to burn the spices, or the couscous. I find (as I am sure you guys are aware by now) that cast iron works amazingly well for recipes like this. You can use a more expensive Le Creuset pot like I did (an awesome wedding gift we got!) or a non enameled one (this one’s lid doubles as a skillet!) which would work just as well. I love the way cast iron keeps heat and evenly distributes it so you don’t end up with spots that have burned or cold spots in the middle of the pan.
I also wanted to mention again that this is the last post until 1/25 when I am back from San Francisco! I’m headed to an awesome “conference” of sorts called the Fancy Food Show where over 1,500 food companies, new as well as established, are promoting their brands to grow their businesses. I’m excited to meet them all and can’t wait to come back and share some of my favorites with you.
Moroccan Chicken Couscous with Vegetables
- 2 teaspoons ground cumin
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/8 teaspoon ground cayenne pepper
- 1 teaspoon ground cardamom
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground allspice
- 3 tablespoons olive oil
- 1 red onion , diced
- 1 zucchini , diced
- 1 (14.5 ounce) can garbanzo beans, rinsed and drained
- 8 ounces chicken breast , chopped
- 1/2 cup cranberries , chopped
- 2 teaspoons kosher salt
- grated zest of one lemon
- 1 1/2 cups chicken broth
- 1/2 cup orange juice
- 1 1/2 cups couscous
- 3 tablespoons chopped fresh parlsey
- 1 lemon , juice for finishing
In a large heavy bottomed pot, add the cumin, ginger, cloves, cayenne, cardamom, coriander, and allspice on medium heat.
Stir the spices until you start to smell them, then add in the zucchini, onions and garbanzo beans with the oil.
Cook until softened, then add in the chicken breast pieces.
When the chicken is just cooked through add in the cranberries, salt, lemon zest, chicken broth, orange juice and couscous.
Bring the mixture to a boil, stirring to combine.
Once boiling turn the heat off and cover.
Wait five minutes, open the cover, scrape the contents with a fork to gently separate the couscous and add the parsley and lemon juice.