Moroccan Style Couscous

Submitted by Patty Mae

"This is my version of the couscous dish served at our local Moroccan restaurant. I used more chicken because I wanted it to be a one-dish meal, and I added dried currants because it just seemed at the time to be the right thing to do. And it was."

 

• Ready In: 1hr
• Ingredients: 14
• Serves: 4

ingredients

• 1 medium onion, chopped
• 3 tablespoons olive oil
• 2 garlic cloves, finely minced
• 2 teaspoons salt
• 1 tablespoon curry powder
• 1 teaspoon cinnamon
• 1 teaspoon ground cumin
• 2 cups cubed cooked chicken breasts
• 2 1⁄4 cups chicken broth
• 3 medium carrots, sliced 1/4-inch thick
• 2 medium potatoes, cut in 1/2-inch cubes
• 1 cup canned chick-peas, drained
• 1⁄2 cup dried currant
• 2 cups uncooked couscous

directions

1. Heat olive oil over medium heat in a large saucepan with a tight-fitting lid.
2. Add onions and saute until translucent.
3. Add garlic, curry powder, cinnamon, cumin, and salt. Cook for a few minutes, stirring frequently, until fragrant.
4. Add chicken, chicken broth, potatoes, carrots, currants, and chickpeas.
5. Bring to a boil; reduce heat, cover, and simmer until carrots and potatoes are tender.
6. Return to a boil, add couscous, and stir well.
7. Cover, remove from heat, and let sit for about ten minutes. Fluff with a fork before serving.

Reviews

[marcoandrita]

Great spice combo and added a pinch of cayenne pepper. I used turkey sausage and black beans instead of chicken and chick peas - it was an excellent dinner. Thanks a bunch. Will try other meats in the crock pot using the spices.

 

[cooks-alot]

I used tis recipe,and did it my way..my husband loved it...I love moroccan food..I dearly love this site..Thank you sandy