How To Make Moroccan Chicken Couscous with Vegetables
Whip up a healthy serving of chicken couscous with beans, vegetables, and more. Cook this one pot meal in just 30 minutes for a filling dish!
Serves:
Ingredients
- 2tspground cumin
- ½tspground ginger
- ¼tspground cloves
- ⅛tspground cayenne pepper
- 1tspground cardamom
- ½tspground coriander
- ¼tspground allspice
- 3tbspolive oil
- 1red onion,diced
- 1zucchini,diced
- 14.5ozgarbanzo beans,1 can, rinsed and drained
- 8ozchicken breast,chopped
- ½cupcranberries,chopped
- 2tspkosher salt
- lemon zest,from 1 lemon
- 1½cupschicken broth
- ½cuporange juice
- 1½cupscouscous
- 3tbspfresh parlsey,chopped
- 1lemon,juice for finishing
Instructions
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In a large heavy bottomed pot, add the cumin, ginger, cloves, cayenne, cardamom, coriander, and allspice on medium heat.
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Stir the spices until fragrant, then add in the zucchini, onions and garbanzo beans with the oil.
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Cook until softened, then add in the chicken breast pieces.
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When the chicken is just cooked through, add in the cranberries, salt, lemon zest, chicken broth, orange juice and couscous.
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Bring the mixture to a boil, stirring to combine.
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Once boiling, turn the heat off and cover.
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Wait for 5 minutes, open the cover, then scrape the contents with a fork to gently separate the couscous.
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Add the parsley and lemon juice.
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Serve warm, and enjoy!
Nutrition
- Calories: 904.89kcal
- Fat: 23.74g
- Saturated Fat: 4.00g
- Trans Fat: 0.06g
- Monounsaturated Fat: 11.76g
- Polyunsaturated Fat: 5.48g
- Carbohydrates: 130.09g
- Fiber: 18.36g
- Sugar: 18.53g
- Protein: 45.08g
- Cholesterol: 38.99mg
- Sodium: 1084.31mg
- Calcium: 122.28mg
- Potassium: 1366.19mg
- Iron: 7.11mg
- Vitamin A: 28.04µg
- Vitamin C: 40.71mg
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