This traditional Moroccan couscous with tender chicken, fresh vegetables, and nutritious chickpeas is a complete meal that will delight the whole family. The dish combines savory flavors with a rich mix of spices and offers exactly the warmth and nourishment you seek for a flavorful family meal.
Hind makes this recipe every Friday for her family. "All Moroccans do this on Friday," she says. "It's our way to come together and welcome the weekend." For Hind, this dish perfectly embodies what Serve Love. Taste Life. means - cooking with love and enjoying precious moments together.
Ready to bring this flavorful tradition into your kitchen?
For the sauce:
- Sunflower oil and olive oil
- 4-6 pieces of chicken (e.g. thighs or drumsticks)
- 2 onions, chopped
- 2 tomatoes, grated or finely chopped
- 1 tablespoon turmeric
- 1 tablespoon paprika powder
- 1 teaspoon ground ginger
- 1 teaspoon black pepper
- 2 tablespoons salt (or to taste)
- 1 bouillon cube (couscous or chicken)
- Handful of fresh coriander and parsley, roughly chopped
- 4 carrots, peeled and cut lengthwise
- 2 zucchinis, in large pieces
- 1 to 2 tablespoons raisins
- 1 tablespoon tomato paste
- About 600 g chickpeas (pre-cooked or canned, rinsed)
- Enough water to cover everything in the pan
For the couscous:
- 500 g medium couscous (or as needed)
- A little sunflower oil
- Pinch of salt
- Lukewarm water
1. Preparing the sauce and chicken
- Heat a splash of sunflower oil and olive oil in a large stew pot or roasting pan over medium heat.
- Brown the pieces of chicken all around until golden. Add the onions and cook until translucent.
- Add the tomatoes, turmeric, paprika powder, ginger powder, black pepper, salt, and tomato paste. Stir everything well.
- Crumble the bouillon cube in, add the coriander and parsley.
- Place the carrots in the pot and add enough water to just cover everything. Bring to a boil.
- Let the chicken and carrots simmer gently for 15 minutes.
- Add the zucchini, raisins, and chickpeas. Let everything cook on low heat for another 20 to 30 minutes until the chicken is fully cooked and the vegetables are soft. Add extra water if the sauce becomes too thick.
2. Preparing the couscous:
- Put the couscous in a large dish. Add a pinch of salt and a small splash of sunflower oil.
- Pour lukewarm water over the couscous little by little and mix with a fork or your hands until the grains are moist but not sticky.
- Let the couscous soak for 10 minutes.
- Steam the couscous (in a regular colander over a pot of boiling water or in a steamer basket) for 10 to 15 minutes, until the grains are fluffy and cooked. Stir occasionally with a fork.
3. Serving:
- Spoon the couscous onto a large dish.
- Make a well in the middle and distribute the chicken and vegetables on top.
- Ladle the sauce generously over the dish and serve warm, in the middle of the table.
