Moroccan Style Couscous

Recipe 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.

Top Review by 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.

Ingredients Nutrition


  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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a