Description

Craving an exotic, flavorful meal that’s quick enough for a busy weeknight but feels like a culinary getaway? What if you could combine tender rotisserie chicken, sweet carrots, and golden raisins with fragrant Moroccan spices and fluffy couscous in under 40 minutes? Moroccan Chicken with Couscous is your answer—a colorful, aromatic dish with a 3.6-star rating from 7 reviews, perfect for family dinners, cozy nights, or impressing guests with minimal effort

Ingredients

Here’s the lineup for 4 servings. Each ingredient plays a key role, and I’ll explain why it’s important plus offer swaps for flexibility.

Extra-virgin olive oil (2 tablespoons): Adds richness for sautéing and blending cilantro paste. Sub: Avocado oil or vegetable oil.
Red onions (2 small, thinly sliced): Provide sweet, mild flavor and vibrant color. Sub: Yellow onions or shallots.
Carrots (3, halved crosswise and quartered lengthwise): Add sweet crunch and nutrients. Sub: Parsnips or zucchini sticks.
Ras el hanout (2 teaspoons) or pumpkin pie spice: Brings warm, Moroccan flavor with cumin, cinnamon, and more. Sub: A mix of 1 teaspoon cumin, 1/2 teaspoon cinnamon, and 1/2 teaspoon paprika.
Ginger (1-inch piece, peeled and finely chopped): Adds zesty warmth. Sub: 1/2 teaspoon ground ginger.
Kosher salt: Enhances flavors throughout. Sub: Sea salt or low-sodium alternatives.
Couscous (1 cup): Quick-cooking, fluffy base that soaks up flavors. Sub: Quinoa, bulgur, or gluten-free couscous.
Fresh cilantro (2 cups packed, about 1 large bunch): Adds bright, herby freshness to the paste and dish. Sub: Parsley or a mix of parsley and mint for milder flavor.
Rotisserie chicken breast (3 cups chopped, skin removed, about 12 ounces): Convenient, tender protein. Sub: Cooked chicken thighs, shredded tofu, or chickpeas for vegetarian.
Golden raisins (1/3 cup): Bring sweet-tart bursts. Sub: Dried apricots, cranberries, or chopped dates.
Honey (1 tablespoon): Adds subtle sweetness to balance spices. Sub: Maple syrup or agave nectar.
Toasted sliced almonds (2 tablespoons): Provide nutty crunch. Sub: Toasted pine nuts, sunflower seeds, or omit for nut-free.

These ingredients are accessible, and the mix of lean protein, fiber-rich veggies, and healthy fats makes this a wholesome, satisfying meal.

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Instructions

Cook the veggies: Heat 1 tablespoon olive oil in a medium Dutch oven or pot over medium-high heat. Add 2 thinly sliced red onions and 3 carrots (halved and quartered lengthwise). Cook until onions soften slightly, about 4 minutes. Tip: Slice onions thinly and carrots evenly for consistent cooking.
Add spices: Stir in 2 teaspoons ras el hanout (or pumpkin pie spice), 1-inch piece finely chopped ginger, and 1/2 teaspoon kosher salt. Cook, stirring, to coat veggies, about 1 minute. Tip: Stir constantly to bloom spices without burning.
Simmer: Add 3 cups water and bring to a simmer. Cover and cook until carrots are tender, about 8 minutes. Tip: Check carrots with a fork—they should be soft but not mushy.
Prepare couscous: Meanwhile, cook 1 cup couscous according to package directions (typically boil 1 1/2 cups water, add couscous, cover, and let sit 5 minutes). In a food processor, puree 1 3/4 cups cilantro with 2 tablespoons water and 1 tablespoon olive oil. Fluff couscous with a fork and stir in the cilantro paste. Cover to keep warm. Tip: Process cilantro until smooth for a vibrant paste.
Finish the chicken: Uncover the pot, add 3 cups chopped rotisserie chicken and 1/3 cup golden raisins. Cook over medium-high heat until raisins are plump, about 5 minutes. Stir in 1 tablespoon honey and 1/4 cup chopped cilantro. Tip: Stir gently to keep chicken tender.

Serve: Divide couscous among 4 plates, top with chicken and veggie mixture, and sprinkle with 2 tablespoons toasted sliced almonds. Tip: Serve hot for the best texture and flavor