is a comforting and flavorful dish that brings together fluffy steamed couscous, tender chicken, chickpeas, and a colorful selection of vegetables simmered in a rich, aromatic broth. Traditionally enjoyed as a family meal, especially on Fridays and special occasions, this Moroccan classic reflects the warmth and hospitality of Moroccan cuisine.
It’s an easy yet challenging recipe that just requires some focus, and when you manage to prepare it, you’ll enjoy a rare and delicious dish.
Ingredients:
For the chicken marinade:
2kg of chicken means two chickens, washed thoroughly with lemon juice and salt.
1 tablespoon turmeric
1 tablespoon ground coriander
1 teaspoon black pepper
3 cloves garlic
1 teaspoon saffron threads
1 tablespoon ghee
1 tablespoon salt
For the broth we will use to prepare the recipe, we will need:
1 large tomatoes (each cut into quarters)
2 yellow turnips, peeled (each cut into quarters)
2 white turnips, peeled (each cut into quarters)
4 carrots, peeled (each cut into quarters)
300 g pumpkin (cut into quarters)
250 g green cabbage
1 tablespoon tomato paste
2 finely chopped red onion,
1 heaped teaspoon of black pepper,
1 heaped teaspoon of turmeric,
1 teaspoon of ginger, a pinch of saffron threads,
4 mastic gum pieces, a handful of coriander and parsley,
1 cinnamon stick,
and 4 tablespoons of vegetable oil.
If you follow the instructions and are able to prepare this required recipe, you should be a chef certified by the Moroccan Ministry of Agriculture.
Instructions:
step1:Chicken seasoning
Take a bowl and add a tablespoon of turmeric, a tablespoon of ground coriander, a tablespoon of ground ginger, a teaspoon of black pepper, three chopped garlic cloves, a tablespoon of saffron threads, a tablespoon of ghee, a tablespoon of salt, and half a cup of water. Mix the spices well until combined. Then take two chickens, pierce them with a knife, and season them thoroughly with the spice mixture.
step2:Prepare the broth
Take a large 7-liter pot and place it over medium heat. Add a finely chopped onion, then the two marinated chickens. Add a heaped teaspoon of black pepper, a teaspoon of ginger, a pinch of saffron threads, four pieces of mastic gum, and a small bunch of cilantro and parsley tied with string. Add half a cup of vegetable oil and stir the ingredients well. Add a tablespoon of butter and let it cook for 10 minutes, stirring occasionally. Add 2 liters of boiling water, then add two tomatoes (quartered) and one onion (quartered). Take a piece of cheesecloth and place 100g of chickpeas (soaked overnight) in it. Wrap the cheesecloth around the chickpeas and add it to the pot. Cover and let it cook for 15 minutes. Add a piece of green cabbage (as it takes longer to cook than other vegetables). Cover the pot and let it simmer. Cook for 15 minutes, then add the turnip and carrot pieces, cover the pot and let it cook for another 15 minutes. Then add the pumpkin pieces, a tomato cut into quarters, and a chili pepper. Let the mixture cook until the vegetables are tender.
step5: Brown the two chickens in the oven and increase the stovetop temperature from low to medium on the stockpot.
Returning to the pot where we placed the chicken and broth, check the two chickens. If they are cooked thoroughly, remove them from the pot. Increase the heat from low to medium in the pot containing the broth (the same pot in which we cooked the chicken) and simmer for about 10 minutes. Take the two cooked chickens, brush them with butter, and place them in the oven to brown nicely for 15 or 20 minutes at 180 degrees Celsius (350 degrees Fahrenheit). This is because they were cooked in the broth and only placed in the oven to brown.
Note: If the broth becomes very thin after removing the chicken, add water according to the amount you deem appropriate, such as half a liter or slightly less or slightly more.
step3:How to steam couscous grains
Take 750g of couscous grains and place them in a bowl. Add a tablespoon of oil and a cup of water, and mix well by hand. Place the mixture in a thin, perforated white cloth, or in a couscous steamer with small holes. If the steamer has large holes, it’s best to use a thin cloth to prevent the couscous grains from falling into the water. Steam for 25 minutes from the moment the steam begins to rise. After this time, remove the cloth containing the steamed couscous and empty it into a bowl. Add two tablespoons of oil. In another bowl, fill it with about two cups of water and add a tablespoon of salt. Take one cup of this water and pour it over the steamed couscous. Stir the couscous thoroughly with the oil and water mixture, being careful not to overstir, as it will be hot. Return the couscous grains to the top of the steamer and place them in the steamer for the second time for 15 minutes from the moment the steam begins to rise. After this time, repeat the previous process: remove the couscous grains and empty them into a bowl. Add a cup of water to which you added the remaining salt from the previous step, then add two tablespoons of oil and stir well until it is combined with the oil and salted water. Return the couscous grains to the top of the steamer and place them in the steamer for the third and final time for 25 minutes from the moment the steam begins to rise.
step4:The stage of collecting the steamed couscous grains with the broth and vegetables and Chicken
After 25 minutes, check the couscous. If it’s cooked, transfer it to a bowl. Add a spoonful of ghee to flavor it, then fluff it well with a fork until the ghee is evenly distributed. Transfer it to a Moroccan bowl, or a large bowl if you don’t have one. Make a well in the center (place a shallow plate on top and press down to create a hollow over the cooked couscous). Moisten the well with broth using a ladle, then add the chicken. Arrange the vegetables around the sides, then top with the cooked chickpeas. Place the chili peppers on top, then pour the remaining broth over the dish, moistening the sides as well. Serve the couscous and vegetables elegantly.
Preparation tips:
You can add some of the vegetables you like.
Or you can just add the vegetables you want.
Serving the Couscous with Vegetables and Chicken In the Moroccan way :
In Morocco, Moroccan families prepare Moroccan couscous every Friday for lunch, as well as on occasions and visits to relatives. In order to add deliciousness to the deliciousness of Moroccan couscous, it must be served with canned milk or prepared at home, because milk is considered a drink that complements the Moroccan couscous meal.
Here are some of the most popular traditional Moroccan salads that are served with Authentic Moroccan Couscous with Vegetables and Beefas a main course.
You can serve it with spicy paste if you like spicy flavor
Show The health benefits and nutritional value of Moroccan couscous.
Nutritional Value
The nutritional values are approximate and may vary depending on the portion size, the amount of chicken, couscous, oil, ghee, and broth used.
Nutrient
Approx. per serving
Calories
650–800 kcal
Protein
40–50 g
Carbohydrates
65–80 g
Fat
25–35 g
Dietary Fiber
9–13 g
Natural Sugars
8–12 g
Sodium
Depends on the amount of salt and broth
Key Nutritional Components
Chicken: A high-quality source of protein and provides important nutrients such as vitamin B6, niacin, and selenium.
Chickpeas: Provide plant-based protein, dietary fiber, complex carbohydrates, folate, iron, and magnesium.
Couscous: Provides carbohydrates that serve as an important source of energy, along with some protein and minerals.
Vegetables: Carrots, zucchini, turnips, pumpkin, cabbage, and tomatoes provide fiber, vitamins, minerals, and beneficial plant compounds.
Lben (Moroccan Buttermilk): Provides protein and calcium and adds a refreshing dairy component to the meal.
Moroccan Salad: Tomatoes, cucumber, lettuce, and onion add hydration, fiber, vitamins, minerals, and plant compounds.
Health Benefits
🍗 1. Good Source of Protein
The combination of chicken and chickpeas provides both animal and plant-based protein, which supports the growth and maintenance of body tissues.
🥕 2. Rich in Dietary Fiber
Chickpeas, vegetables, and salad contribute dietary fiber, which supports normal digestion and overall gut health.
🥬 3. Provides a Variety of Vitamins and Minerals
The wide variety of vegetables in this couscous provides a broad range of essential vitamins and minerals.
💪 4. A Well-Balanced Main Meal
The combination of couscous, chicken, chickpeas, vegetables, Lben, and Moroccan salad provides carbohydrates, protein, fats, fiber, and a variety of micronutrients.
🦴 5. Supports Bone Health
Lben provides calcium and protein, two important nutrients for maintaining healthy bones and teeth.
🫘 6. Chickpeas Add Plant-Based Nutrition
Chickpeas provide protein and fiber along with nutrients such as folate, iron, and magnesium, making them a nutritious addition to couscous.
🥗 7. Rich in Beneficial Plant Compounds
Tomatoes, carrots, and other colorful vegetables contain compounds such as carotenoids and lycopene that contribute to a nutrient-rich diet.
🇲🇦 Nutritional Summary
Moroccan Chicken Couscous with Vegetables and Chickpeas, served with Lben and Traditional Moroccan Salad, is a diverse and satisfying traditional meal combining grains, animal protein, legumes, vegetables, and dairy. Its variety of ingredients makes it a nutrient-rich choice for a main meal.
Moroccan Chicken Couscous is a traditional Moroccan dish made with steamed couscous grains, chicken, chickpeas, and a variety of vegetables cooked in a flavorful broth. It is traditionally served as a large communal dish.
2. What vegetables are used in Moroccan Chicken Couscous?
This recipe uses a selection of vegetables including carrots, turnips, pumpkin, zucchini, cabbage, tomatoes, and green chili peppers. The vegetables can be adjusted according to availability and preference.
3. Can I use a pressure cooker to prepare the chicken and vegetables?
Yes. A 7-liter pressure cooker can be used to cook the chicken, chickpeas, and vegetables efficiently. However, the vegetables should be added at different stages so that softer vegetables do not become overcooked.
4. How do I keep the couscous grains light and fluffy?
Steam the couscous properly and fluff it gently between steaming stages. Adding a small amount of ghee and mixing the grains with a fork before serving helps give the couscous a flavorful and separated texture.
5. Why are the chickens browned in the oven?
The chickens are cooked first in the flavorful broth, which keeps them tender and infused with flavor. They are then brushed with butter and placed in the oven at 180°C (350°F) for about 15–20 minutes to develop a beautiful golden-brown exterior.
6. Can I prepare the chickpeas in advance?
Yes. Soaking the chickpeas overnight is recommended. They can also be cooked ahead of time and added to the couscous during the final assembly.
7. What is Lben and why is it served with couscous?
Lben is traditional Moroccan cultured buttermilk. It is commonly served alongside couscous as a refreshing accompaniment that contrasts nicely with the warm, savory dish.
8. What salad goes well with Moroccan Chicken Couscous?
A simple Moroccan salad made with tomatoes, cucumber, onion, and lettuce is an excellent accompaniment. Its fresh and crunchy texture provides a pleasant contrast to the warm couscous and vegetables.
9. Can I make this couscous without chicken?
Yes. You can prepare a vegetable and chickpea couscous by omitting the chicken and using vegetable broth. The chickpeas provide an additional source of plant-based protein.
10. How should Moroccan Chicken Couscous be served?
Arrange the couscous on a large Moroccan serving platter, create a well in the center, and place the roasted chickens in the middle. Arrange the vegetables around the chicken, add the cooked chickpeas and chili pepper, then moisten the couscous with the flavorful broth before serving.
11. Can I prepare Moroccan Chicken Couscous ahead of time?
Yes. The broth, chicken, chickpeas, and vegetables can be prepared ahead of time. For the best texture, steam and fluff the couscous close to serving time and brown the chickens shortly before serving.
12. Is Moroccan Chicken Couscous a complete meal?
Yes. The dish combines couscous, chicken, chickpeas, vegetables, and broth, providing carbohydrates, protein, fiber, and a variety of vitamins and minerals. Serving it with Lben and a fresh Moroccan salad makes the meal even more varied.
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