Moroccan Chicken Couscous with Vegetables Recipe

Moroccan Chicken Couscous with Vegetables Recipe

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!

Preparation: 10 minutes
Cooking: 20 minutes
Total: 30 minutes



  • 2tspground cumin
  • ½tspground ginger
  • ¼tspground cloves
  • tspground 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
  • cupschicken broth
  • ½cuporange juice
  • cupscouscous
  • 3tbspfresh parlsey,chopped
  • 1lemon,juice for finishing


  1. In a large heavy bottomed pot, add the cumin, ginger, cloves, cayenne, cardamom, coriander, and allspice on medium heat.

  2. Stir the spices until fragrant, then add in the zucchini, onions and garbanzo beans with the oil.

  3. Cook until softened, then add in the chicken breast pieces.

  4. When the chicken is just cooked through, add in the cranberries, salt, lemon zest, chicken broth, orange juice and couscous.

  5. Bring the mixture to a boil, stirring to combine.

  6. Once boiling, turn the heat off and cover.

  7. Wait for 5 minutes, open the cover, then scrape the contents with a fork to gently separate the couscous.

  8. Add the parsley and lemon juice.

  9. Serve warm, and enjoy!


  • 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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