Moroccan Chicken Couscous

Earlier in the week Edwin tweeted that, “Sadness is over baking your lemon squares.” Today I’m going to counter that by adding that sadness is cooking something delicious and not taking good photos of it because (you later realized) your flash was on a wonky setting.

Oh well! I’ll do the best I can? How about a sweet picture of my pup as a peace offering?


Finding myself in a bit of a dinner slump after finishing my midterms at school last week lead me back to my trusty “Great Food Fast” cookbook by Martha Stewart (If you haven’t entered her contest yet to win a free new book, click here!). I flipped to the winter section before spring is upon us, and I found some great recipes I hadn’t made before.


I’ve made her Moroccan Chicken Couscous twice this week – once to test it out and play around and then later in the week to bring to a friends house. This is a great meal to turn to if you want something healthy, light, relatively fast and easy and flavorful without heat (for spice-wary people like Edwin!).

I only made some relatively minor tweeks because things are pretty good! I did change the ratio of things a bit, added more veggies and changed the proportions to serve 2 (with leftovers) or 3.

Moroccan Chicken Couscous
adapted from Everyday Food: Great Food Fast

4 bone-in, skinless chicken thighs (if you can’t find skinless, you can remove the skin yourself with kitchen scissors)
5 carrots, halved lengthwise and cut into 1 1/2 inch pieces
2 small onions, thinly sliced
1 can whole tomatoes (14 oz), drained
1 can chickpeas/garbanzo beans (15 oz), drained and rinsed
1 3/4 cups chicken stock or reduced-sodium canned broth
1/4 cup water
1/2 teaspoon ground ginger
1/4 teaspoon ground turmeric
1/4 teaspoon cinnamon
1/4 teaspoon chili powder
1/2 teaspoon Salt
1/4 teaspoon pepper
3 zucchini, halved lengthwise and quartered

In a 5 or 6 quart pot with a lid (or Dutch oven if you have one), combine all ingredients except zucchini. Break up whole tomatoes using a wooden spoon.

Bring the pot to simmer over medium heat. Cover and cook for about 15 minutes, then add quartered zucchini. Replace lid and cook until chicken is done yet tender, approximately 15 more minutes.

When you have 5 minutes left, cook couscous according to package instructions or by using Martha’s “Best Couscous” method. Spoon couscous into bowls, then spoon chicken, vegetables and broth on top.

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One Response to “Moroccan Chicken Couscous”

  1. Patty says:

    Aww cute puppy, peace offering accepted 🙂 Thanks for sharing the recipe!