One-Pan Moroccan Chicken Couscous
Fluffy couscous, tender spiced chicken and colourful veg—all in one pan, ready in about 25 minutes. Weeknight magic with warm Moroccan-inspired flavours.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.katacooks.com.
Cooking tools:
- Pan
- Mixing bowl
- Plate
- Fork
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Wooden spoon
- Stove
- Kitchen scale
- Citrus press
- Garlic press
- Kitchen timer
- Serving platter
Ingredients
- 250 g boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 small carrot, diced
- ½ red bell pepper, diced
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp ground turmeric
- Pinch cinnamon
- Salt
- pepper
- 150 g couscous
- 300 ml hot chicken stock
- 50 g canned chickpeas, drained
- 1 tbsp chopped parsley (or coriander)
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