Moroccan Chicken Couscous
Votes: 2
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 531, total fat 11 G., saturated fats 1 G., proteins 45 G., carbohydrates 66 G., fiber 12 G., cholesterol 82 mg, sodium 267 mg, sugar - G.
Calories 531, total fat 11 G., saturated fats 1 G., proteins 45 G., carbohydrates 66 G., fiber 12 G., cholesterol 82 mg, sodium 267 mg, sugar - G.
The base of this Moroccan dish is couscous and roasted chicken breast. Both ingredients cook quickly, making it a luxurious treat even on a weekday evening after a hard day at work. The dish also includes canned chickpeas and boiled carrots, sliced into rounds, while dried fruits (apricots or prunes), cumin, ground cinnamon, lemon, and fresh cilantro impart a stunning oriental, sweet and spicy flavor. It's a very nutritious and healthy dish.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 carrots, thinly sliced
- 2 tablespoons extra-virgin olive oil
- 0.6 kg skinless and boneless chicken breasts, cut into 4 cm pieces.
- 1 large onion, chopped
- 0.5 tsp ground cumin
- 0.5 tsp ground cinnamon
- 1 cup couscous
- 1 can (425g) canned chickpeas, unsalted, rinsed
- 1/4 cup chopped dried apricots or prunes
- Grated zest of half a lemon + juice of 1 lemon
- 0.5 cup chopped fresh cilantro
We recommend
Recipes with similar ingredients: carrot, chicken breasts, onions, cumin, cinnamon, couscous grain, chickpeas, dried apricots, prunes, lemon, cilantro
Cooking the dish according to the recipe:
- Combine the carrots with 1 cup of water in a saucepan and place over medium-high heat. Cook until crisp-tender, about 7 minutes; cover and set aside.
- Meanwhile, heat a large skillet over medium-high heat. Add the olive oil, then add the chicken and season with salt and pepper. Cook, turning occasionally, until browned and cooked through, about 4 minutes. Transfer to a plate with a slotted spoon. Add the onion and 1/4 teaspoon of salt to the skillet. Cover and cook, stirring occasionally, until the onion is lightly browned, about 6 minutes. Stir in the cumin and cinnamon and remove from heat.
- Add the couscous, chickpeas, dried fruit, and lemon zest to the pan. Add the carrots and the hot cooking water (return to a simmer if the liquid has cooled); stir. Add the chicken and any juices. Cover and let stand until the liquid is absorbed and the couscous is tender, about 5 minutes; fluff with a fork. Add the lemon juice and cilantro. Season with salt to taste.
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