Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Couscous With Chicken and Chickpeas Recipe
    Lost? Site Map

    Couscous With Chicken and Chickpeas

    Couscous With Chicken and Chickpeas. Photo by TasteTester

    1/1 Photo of Couscous With Chicken and Chickpeas

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    poo235's Note:

    From Food and Wine magazine, posted for ZWT3. I haven't tried this yet... "Served on a mound of couscous, with plenty of steaming broth poured over the top, the hearty Moroccan-inspired stew is a flavorful combination of chicken, chickpeas, vegetables, and spices."

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      In a large deep frying pan or Dutch oven, heat the oil over moderately high heat.
    2. 2
      Sprinkle the chicken with salt and pepper. Put the chicken in the pan and brown well, about 8 minutes in all.
    3. 3
      Remove. Pour off all but 1 tbsp of the fat. Reduce heat to moderately low.
    4. 4
      Add the onion and turnip and cook, stirring occasionally, for 3 minutes.
    5. 5
      Stir in the tomato paste, paprika, cumin, cayenne, and 2 1/4 tsp of the salt. Cook, stirring, for 1 minute.
    6. 6
      Stir in 4 cups of the water and the carrots.
    7. 7
      Add in the chicken and bring to a simmer.
    8. 8
      Cover and cook, stirring the mixture two or three times, until the chicken and vegetables are almost done, about 20 minutes.
    9. 9
      Stir in the chickpeas and parsley and simmer until the chicken and vegetables are done, about 5 minutes longer.
    10. 10
      Meanwhile, in a medium saucepan, bring the remaining 2 cups of water to a boil. Add the remaining 1/4 tsp salt and couscous.
    11. 11
      Cover. Remove the pot from the heat and let the couscous stand for 5 minutes. Fluff with a fork.
    12. 12
      Serve the stew with its broth over the couscous.

    Ratings & Reviews:

    • on September 10, 2009


      I made this tonight for dinner. I used chicken broth instead of water. Also I had boiled 5 pounds of frozen skinless/boneless chicken breasts and cubed it. I used about 8 ounces of this cooked, cubed chicken to make the recipe and just added it with the veggies later in the recipe. I didn't have a turnip, so used two potatoes. It was delicious

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 29, 2009


      I made this a fortnight ago with all the set ingrediants. It was yummy. I would use chicken without bone coz it fell off the bone any ways, so i was watching out for bone instead of thouraghly enjoying the meal. The only other thing is i did different was chickpeas not from a can and they were really hard and ruined the meal for me. We did try boiling them before hand but it did not work out. This was the first time i had eaten couscous, mmm i am in love! =]

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 14, 2009


      4 3/4 stars!!! It's that good! DH and I liked this one a lot. I used a whole chicken, potato instead of turnip as thats what I had, and some fresh mushrooms. I left out the cayenne out of preference and added 3/4 tsp. Baharat Aka Middle East Mixed Spices - the Real Mix I served it atop rice cooked in some of the juices and extra chicken stock to keep it wheat free. The rice was really delicious cooked that way. I sprinkled a little chopped parsley on the top for presentation. This was a GOOD meal I would make again.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Couscous With Chicken and Chickpeas

    Serving Size: 1 (797 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 691.1
    Calories from Fat 193
    Total Fat 21.5 g
    Saturated Fat 4.6 g
    Cholesterol 118.2 mg
    Sodium 2318.2 mg
    Total Carbohydrate 80.5 g
    Dietary Fiber 10.7 g
    Sugars 5.5 g
    Protein 42.5 g

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes