Moroccan Couscous with Chicken and Vegetables

This Moroccan couscous with chicken and vegetables recipe is a classic of Arabic cuisine, exported around the world for its exoticism and simplicity.

Couscous Moroccan dishes are made with red lamb or beef, but now chicken is common, even without meat in the ingredients.

Materials for 4 people

• 350 grams Couscous
• 200 g soaked chickpeas (or cooked canned chickpeas)
• 1 carrot
• 1 small zucchini
• 2 cloves of garlic
• 1 small onion
• quarter cabbage
• A few slices of green pepper, red pepper, yellow pepper…
• 200g pumpkin
• 4 pieces of chicken (they can be thighs, thighs, breast meat…to taste)
• 1.5 liters of warm chicken or vegetable stock (we can use cubes)
• 1 level tablespoon Ras Hanut (amount to taste) or a blend of various aromatic or Moroccan spices (often containing varying amounts of cumin, cinnamon, ginger, cloves, black pepper, cayenne, and turmeric)
• salt and pepper
• olive oil

Moroccan Couscous with Chicken and Vegetables

1. in a casserole big and it has plenty of depth, brown pieces chicken black pepper.
2. When they turn golden, we also add chickpeas, it must have been soaking since the night before. If you decide to use canned cooked chickpeas, keep them as they are a last-minute addition. We put spices.
3. Now we have to override broth Let it cook over medium heat for about 30 minutes, don’t cut off the boil, until the chickpeas are tender.
4. Remove the chicken and chickpeas, strain the broth and add vegetable Thick slices They must be washed and peeled, with the exception of zucchini, the skin of which is preserved.
5. Vegetables should not be stirred so as not to fall apart.As you can see in the photo, the classic is Cut the vegetables in half or quarters, Chopped, but in chunks. If the chickpeas were canned, add them now too, rinse and drain.
6. we tried Salt and spice the broth, and cook for another 15 minutes, until the vegetables are done. Add more broth if necessary.
7. In the meantime, we are preparing the couscous according to the directions on the package, but using the broth from the casserole instead of water.
8. Dish assembly: On the bottom of the plate we put couscous, and in an orderly manner we put vegetables on top (see photo). We also put chicken and chickpeas together.
9. in classic recipes The dish is accompanied by some sweet elements such as Caramelized Onions, but you can also garnish the top with some raisins soaked in the cooking broth. It is also usually garnished with fried almonds. Strain the remaining cooking broth and serve in bowls for each guest to pour over their plates to enjoy.