Moroccan Chicken

This image courtesy of Joseph DeLeo

Made of crushed, steamed semolina wheat (the basis for most pastas), couscous is a pasta of North African origin. It is growing in popularity as a substitute for rice. Enjoy it with this traditional dish of Morocco.

Serves4 servings

Cooking MethodStewing



Total Timeunder 1 hour

Kid FriendlyYes

One Pot MealYes

Recipe CourseMain Course

Dietary ConsiderationEgg-free, Halal, Kosher, Lactose-free, Peanut Free, Soy Free, Tree Nut Free


Taste and TextureSavory, Spiced


  • 1 medium onion, chopped
  • 2 medium tomatoes, chopped
  • Juice of 1 large lemon
  • 2 teaspoons olive oil
  • 12 ounces boneless, skinless chicken breasts, cut into bite-size pieces
  • 15-ounce can chickpeas, drained
  • 1 tablespoon minced garlic
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 cup water
  • 1 tablespoon olive oil
  • ¼ cup couscous


  1. Chop the onion.

  2. Chop the tomatoes.

  3. Juice the lemon.

  4. Heat the olive oil in deep frying pan over medium-high heat. Add the chicken an cook about 2 minutes on each side.

  5. Add all of the remaining ingredients, except the couscous, to the pan. Reduce the heat to medium-low and simmer 20 minutes, stirring occasionally.

  6. About 10 minutes before the chicken is done simmering, prepare the couscous. Bring the water and oil to boil in a small pot. Add the couscous, stir quickly, and cover. Remove from the heat and let sit about 5 minutes.

  7. Fluff the couscous with a fork before spooning some onto a plate and topping with the chicken mixture.


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