Total Time
1hr 5mins
Prep 15 mins
Cook 50 mins

I had this at a Moroccan restaurant once, and they refused to give me the recipe. I made it up on my own, and it’s practically identical.

Ingredients Nutrition


  1. In a large pan, heat the oil over high heat until hot.
  2. Add the chicken and cook, turning, until browned on both sides, about 10 minutes.
  3. Reduce the heat to medium low, cover and cook the chicken for another 10 minutes.
  4. Remove the chicken to a plate and drain off all the fat and liquid from the pan.
  5. Add the onion, carrots and celery to the pan.
  6. Cook over medium high heat, stirring, until the onion is softened.
  7. Stir in the garlic, water, couscous, garbanzo beans, artichoke hearts, lemon juice and pepper.
  8. Heat to boiling, then reduce to medium low.
  9. Place the chicken on top of the couscous mixture.
  10. Cover and cook for another 20 minutes, or until the chicken is very tender and cooked through.
Most Helpful

This was yummy with subtle flavors. I used skinless breasts cut in half, and I used the chicken juices as part of the two cups for additional flavor.

Chefiebig December 18, 2003

Made this dish at camp last night and it was sooo tasty. Changed it just a bit ... added some chunks of a lovely sweet red pepper that was lounging in the cooler. What a great and colorful presentation. Really liked the sweetness the carrots brought to this recipe. It was a hit!! Thanks for posting.=) PS. I think the "fat " count is off due to the fact the fat and olive oil are discarded after cooking the skinless chicken.

Aroostook June 24, 2003