Patty Mae's Note:
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.
My Private Note
Units: US | Metric
- 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
- 1Heat olive oil over medium heat in a large saucepan with a tight-fitting lid.
- 2Add onions and saute until translucent.
- 3Add garlic, curry powder, cinnamon, cumin, and salt. Cook for a few minutes, stirring frequently, until fragrant.
- 4Add chicken, chicken broth, potatoes, carrots, currants, and chickpeas.
- 5Bring to a boil; reduce heat, cover, and simmer until carrots and potatoes are tender.
- 6Return to a boil, add couscous, and stir well.
- 7Cover, remove from heat, and let sit for about ten minutes. Fluff with a fork before serving.
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Nutritional Facts for Moroccan Style Couscous
Serving Size: 1 (568 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 819.7
- Calories from Fat 163
- Total Fat 18.2 g
- Saturated Fat 3.4 g
- Cholesterol 58.8 mg
- Sodium 1872.3 mg
- Total Carbohydrate 122.2 g
- Dietary Fiber 13.1 g
- Sugars 16.6 g
- Protein 41.5 g