Moroccan Chicken With Couscous

Total Time
Prep 10 mins
Cook 10 mins

I'm thinking I got this from a cookbook originally, but I can't remember which one to save my life. And being me I've changed it around, added some stuff and deleted other stuff anyway, so I guess that'll be all right. This is nice for summer because it adds almost no heat to the kitchen. It's also a nice variation for those trying (or needing) to keep the carbs low. You can use peas or chopped green beans in place of the broccoli.

Ingredients Nutrition


  1. Slice chicken into thin strips about an inch long and 1/2-inch wide.
  2. Combine ginger, cumin, turmeric, salt and pepper; sprinkle over chicken pieces and set aside.
  3. Heat olive oil in a large skillet; add chicken and garlic and saute for 5 minutes, until chicken is light brown on all sides.
  4. Add the chicken broth and broccoli; bring to a boil, then reduce heat to low, cover and simmer 10 minutes, or until chicken is cooked through.
  5. Stir in couscous, cover, remove from heat and let stand 5-7 minutes, until liquid is absorbed.
  6. Serve sprinkled with parsley.
Most Helpful

To achieve the level of flavor I was looking for I found I had to adjust the spices by doubling the cumin and ginger; I also think more garlic would have been okay. We really enjoyed this one dish meal; it was quick and easy and I'll make it again. I used chicken tenders and peas and those worked very well.

Michele of Eagan September 10, 2010

This recipe was a hit with my family and even my 1yr old. I did not have any broccoli so I used green beans and it turned out great!

Warriormom 08 December 21, 2009

I, like so many others, have a very picky husband that ABSOLUTELY LOVED this recipe! I followed the recipe as written, however, added a little more broccoli! It was fabulous! I will definitely be making this one skillet dish again and again. I can't wait for my parents to come visit so I can make it for them, too!!! GREAT! GREAT! GREAT!

kristina August 14, 2009