Spiced Couscous and Chicken Recipe

Spiced Couscous and Chicken Recipe

Spiced Couscous and Chicken Recipe

Course: ChickenDifficulty: Easy


Calories per serving


This spiced couscous & chicken recipe is a take on an original Moroccan recipe. Enjoy as tapas or entree!
Rich and Flavorful Chicken and Couscous Recipe
You’ll be surprised at how much more filling and hearty your meal can be when you pair it with a tasty grain or pasta. If you and your family are sick of rice or noodles, then you should branch out and try couscous! While couscous is technically more of a pasta because it’s a combination of semolina wheat and water, it’s still quite filling. If you think couscous is too fancy for your meal rotations, you’re wrong. It’s easy to cook and versatile.

Because it’s not a “true” grain, couscous does lack the variety of nutrients found in true grains like farrow or bulgur. It’s fairly low in calories, however, clocking in at 176 calories per one-cup serving. If you want something a bit more nutritious, opt for the whole grain variety. Made from whole wheat durum flour, it has 5 to 6 grams of fiber per serving.
Its mild flavor means that couscous can be used in almost any type of cooking you want. Whether you treat it like rice and create a lemon and herb couscous as a side dish or you decide to incorporate it into your main dish, couscous can take on any flavor. If you aren’t sure about trying the grain on its own, pair it with some juicy chicken and a mix of rich seasonings.


  • 1/4 teaspoon of ground cinnamon

  • 1 teaspoon of ground ginger

  • Salt and pepper to taste

  • 2 medium carrots, sliced thinly

  • 1 cup of couscous uncooked (whole wheat is preferable)

  • 2 cups of shredded chicken (breasts or rotisserie chicken if you’re short on time)

  • 3 tablespoons of unsalted butter

  • 1/2 cup of sliced almonds

  • 1/4 cup raisins

  • 2 scallions, just the whites and light greens, chopped coarsely

  • 1/2 cup of fresh cilantro, roughly chopped


  • If you’re cooking your own chicken, preheat the oven to 200 C° (400 degrees F) and season your chicken breasts. Cook until the internal temperature reaches 75 C° (165 degrees F) or the juices run clear when the breasts are pierced.
  • Meanwhile, bring 2.5 cups of water to a rolling boil in a medium saucepan. Add a 1/2 teaspoon of cinnamon, the ginger, 1 teaspoon salt and 1/2 teaspoon of pepper. Dump the chopped carrots in and cook them until they’re just crisp-tender, so about 3 to 4 minutes. Drain the carrots and reserve the cooking liquid.
  • Put the couscous and the chicken into a medium bowl and pour 1 cup of the hot cooking liquid.
  • Stir then cover tightly and let it sit for 5 minutes. Fluff the couscous with a fork.
  • Melt the butter in a medium skillet over medium-high heat. Add your almonds, raisins, scallions, and the last 1/4 teaspoon of cinnamon. Cook, stirring constantly, until the nuts are toasted, about 2 to 3 minutes. Finally, stir the cilantro in.
  • Sprinkle dish with the toasted almond and more cilantro. This intensely flavorful dish will not only make your kitchen smell incredible; it will surely become your favorite couscous recipe!

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