Moroccan chicken with couscous

Prep 10 min
Total 25 min
Serves 4

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1 cup
1/4 tsp
2 tbsp
olive oil, divided
garlic cloves, minced
1/2 tsp
1/4 tsp
1/4 tsp
smoked paprika
1/4 tsp
1 1/2 cups
low-sodium chicken broth
1/4 cup
1/4 cup
sultana raisins
1/4 cup
dried apricots, cut in half
1 cup
green beans, trimmed and cut into 1-in. pieces


  • COOK couscous, following package directions. Fluff gently with a fork.
  • SPRINKLE chicken with salt. Season with fresh pepper.
  • HEAT an extra-large frying pan over medium-high. Add 1 tbsp oil, then chicken. Cook until golden, about 1 min per side. Transfer to a plate.
  • ADD remaining 1 tbsp oil to pan. Add garlic, cumin, turmeric, paprika and cinnamon. Stir for 30 sec. Pour in broth, orange juice, sultanas and apricots. Boil until slightly thickened, about 5 min. Add beans and chicken, and cook until beans are just tender, 2 to 3 min. Serve over couscous.




Calories 419, Protein 36 g, Carbohydrates 48 g, Fat 9 g, Fibre 3 g, Sodium 446 mg. Excellent source of vitamin A

The easiest way to peel and mince garlic

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